Description
Banana Pudding Funnel Cakes are a delightful twist on the classic carnival treat, combining crisp, golden-fried funnel cakes with creamy banana pudding, whipped cream, and crunchy vanilla wafers. This easy recipe brings the flavors of a southern dessert favorite to your kitchen in just 25 minutes, perfect for sharing with family and friends.
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 flour, sugar, baking powder, salt, and cinnamon if using. Ensure the mixture is well combined to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, and vanilla extract until smooth and fully blended to create a uniform wet mixture.
- Make the Batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and free of lumps, ensuring it has a pourable consistency suitable for funnel cakes.
- Heat the Oil: Pour the vegetable oil into a deep frying pan or skillet and heat it over medium heat until it reaches 375°F (190°C). Use a thermometer to maintain the correct frying temperature for crispy funnel cakes.
- Form the Funnel Cakes: Pour the batter into a funnel or squeeze bottle. Hold it about 6 inches above the hot oil and squeeze out the batter in a circular, overlapping motion to create a lattice pattern that cooks evenly and looks classic.
- Fry the Funnel Cakes: Fry the funnel cakes for 1-2 minutes on each side or until they turn golden brown and crispy. Use tongs or a slotted spoon to carefully flip them halfway and avoid oil splashes.
- Drain the Funnel Cakes: Remove the fried funnel cakes from the oil and place them on paper towels to drain any excess oil and keep them crisp.
- Add the Banana Pudding: While the funnel cakes are still slightly warm, spoon the banana pudding generously over each cake, allowing it to slightly melt and blend with the crispy texture.
- Top with Whipped Cream and Wafers: Add a dollop of whipped cream on top of the pudding, then sprinkle crushed vanilla wafers to add crunch and complement the flavors.
- Finish with Bananas: Garnish each funnel cake with sliced bananas for freshness and an authentic banana pudding experience before serving.
Notes
- You can use store-bought banana pudding or make your own for a fresher taste.
- Maintaining the oil temperature is crucial for crispy funnel cakes; too hot and they burn, too cool and they become greasy.
- Use a funnel or squeeze bottle with a narrow tip for the best lattice shape.
- For a healthier option, try air frying, but results may vary.
- Serve funnel cakes immediately for best texture, as they can become soggy if left too long with toppings.
