Description
These Banana Pudding Funnel Cakes combine the classic crispy fried funnel cake with creamy banana pudding, whipped cream, and crunchy vanilla wafers for a delightful dessert that’s perfect for fairs, parties, or anytime you want a fun twist on a favorite treat.
Ingredients
Scale
Batter
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1 1/4 cups milk
- 1 large egg
- 1 teaspoon vanilla extract
For Frying
- 2 cups vegetable oil
Toppings
- 1 cup banana pudding (store-bought or homemade)
- 1/2 cup whipped cream
- 1/4 cup crushed vanilla wafers
- Sliced bananas for topping
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon if using, to ensure the dry ingredients are evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, egg, and vanilla extract until smooth and fully incorporated for a uniform wet mixture.
- Combine Batter: Gradually pour the wet ingredients into the dry ingredients while stirring gently until the batter is smooth and free of lumps, ensuring the correct batter consistency for frying.
- Heat Oil: Heat the vegetable oil in a deep frying pan or skillet over medium heat until it reaches about 375°F (190°C), which is the ideal temperature for frying funnel cakes to achieve a crispy texture.
- Form Funnel Cakes: Pour the batter into a funnel or squeeze bottle. Hold it approximately 6 inches above the hot oil and squeeze out the batter in a circular, overlapping motion to create a lattice pattern funnel cake.
- Fry: Fry each funnel cake for 1 to 2 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to carefully flip them to cook evenly on both sides. Remove and place them on paper towels to drain excess oil.
- Add Banana Pudding: While the funnel cakes are cooling slightly but still warm, spoon a generous amount of banana pudding over the top of each funnel cake to add creamy sweetness.
- Finish with Toppings: Top each funnel cake with a dollop of whipped cream, sprinkle crushed vanilla wafers on top, and garnish with fresh sliced bananas for added texture and flavor.
Notes
- Make sure the oil temperature is steady at 375°F to prevent undercooking or burning the funnel cakes.
- You can make your own banana pudding from scratch or use a high-quality store-bought version for convenience.
- Use a funnel or squeeze bottle for easier and more consistent funnel cake shapes.
- Allow the funnel cakes to drain well on paper towels to remove excess oil for a less greasy treat.
- Serve immediately for the best crispiness combined with creamy toppings.
