Description
Delight in these crispy and warm Banana Pudding Funnel Cakes, combining the classic funfair treat with creamy banana pudding and fresh banana slices for a luscious twist. Perfect for a quick dessert that’s easy to make at home, featuring a sweet cinnamon batter fried to golden perfection and topped with whipped cream and vanilla wafer crumbles for added texture and flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients
- 1 1/4 cups milk
- 1 large egg
- 1 teaspoon vanilla extract
For Frying and Topping
- 2 cups vegetable oil (for frying)
- 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 all-purpose flour, sugar, baking powder, salt, and optional cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk milk, egg, and vanilla extract thoroughly to blend.
- Make the Batter: Gradually pour the wet mixture into the dry ingredients, stirring gently until the batter is smooth and free of lumps.
- Heat Oil: Pour vegetable oil into a deep frying pan or skillet and heat over medium intensity until it reaches a temperature of 375°F (190°C), suitable for frying.
- Form Funnel Cakes: Using a funnel or squeeze bottle, hold it about 6 inches above the hot oil and carefully squeeze the batter in a circular, overlapping motion to create a lattice pattern funnel cake.
- Fry Funnel Cakes: Fry each funnel cake for 1-2 minutes per side until golden brown and crispy. Use tongs or a slotted spoon to flip carefully. Remove them from oil and place on paper towels to drain excess oil.
- Add Toppings: While funnel cakes cool slightly, spoon a generous layer of banana pudding onto each one. Then add a dollop of whipped cream, sprinkle with crushed vanilla wafers, and top with fresh sliced bananas for a beautiful presentation and delicious flavor contrast.
Notes
- Maintain oil temperature at 375°F to ensure crispy and well-cooked funnel cakes without absorbing excess oil.
- Use homemade banana pudding for a fresher, customizable taste or store-bought for convenience.
- Cinnamon is optional but adds a warm spice note that complements the banana flavor nicely.
- Serve funnel cakes immediately for the best texture and flavor.
- If desired, powdered sugar can be dusted on top for added sweetness.
