Banana Pudding Funnel Cakes Recipe

If you dream of summer fairs and Southern comfort, you’re about to fall in love with Banana Pudding Funnel Cakes! This swoon-worthy mashup takes the classic, crispy funnel cake and crowns it with creamy vanilla pudding, fresh bananas, whipped cream, and a sprinkle of crushed vanilla wafers. Every bite is a celebration of nostalgia, blending carnival magic with the irresistible flavors of homemade banana pudding. Whether you’re looking to impress guests or just spoil yourself on a cozy afternoon, this dessert is pure happiness on a plate.

Banana Pudding Funnel Cakes Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the funfair magic fool you—these Banana Pudding Funnel Cakes come together with simple, everyday ingredients. Each one plays a key role in building layers of texture and flavor that make this dessert unforgettable.

  • Ripe Bananas: Mashed bananas bring natural sweetness and a moist richness to the batter.
  • All-Purpose Flour: The backbone of your funnel cake, giving it structure and that classic, tender crunch.
  • Baking Powder: This ensures your funnel cakes puff up beautifully as they fry, keeping them light and airy.
  • Salt: Just a pinch balances the sweetness and enhances every other flavor.
  • Granulated Sugar: Sweetens the batter without overpowering the bananas.
  • Eggs: Bind the batter together and add richness, helping everything fry up golden and delicious.
  • Whole Milk: Adds creaminess and helps create a pourable batter consistency.
  • Vanilla Extract: A splash of vanilla rounds out the flavors with warm, aromatic notes.
  • Vegetable Oil (for frying): Use a neutral oil with a high smoke point for that perfect crispy exterior.
  • Prepared Vanilla Pudding: The luscious, creamy layer that makes this dessert taste like classic banana pudding.
  • Whipped Cream: Fluffy and light, it adds a decadent finish on top.
  • Crushed Vanilla Wafers: For crunch and that unmistakable banana pudding vibe.
  • Powdered Sugar: For dusting—because funnel cakes just aren’t the same without that snowy finish.
  • Extra Banana Slices and Vanilla Wafers: To garnish and make your funnel cakes look as dreamy as they taste.

How to Make Banana Pudding Funnel Cakes

Step 1: Mix the Dry Ingredients

Grab your largest mixing bowl and whisk together the flour, baking powder, salt, and sugar. This step ensures your dry ingredients are evenly distributed, so every bite of your funnel cake is perfectly balanced and fluffily crisp.

Step 2: Whisk the Wet Ingredients

In a separate bowl, combine the eggs, milk, mashed bananas, and vanilla extract. Whisk until the mixture is smooth and the bananas are fully incorporated. This is where the magic begins, as the ripe bananas infuse the batter with their natural sweetness and unmistakable flavor.

Step 3: Combine Wet and Dry Mixtures

Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing—the goal is a smooth, pourable batter that will puff up beautifully once it hits the hot oil.

Step 4: Heat the Oil

Pour 2–3 inches of vegetable oil into a deep skillet or fryer and heat it to 375°F (190°C). A kitchen thermometer is your best friend here; the right temperature ensures your Banana Pudding Funnel Cakes turn out golden and not greasy.

Step 5: Fry the Funnel Cakes

Transfer your batter into a funnel, squeeze bottle, or piping bag for easy drizzling. Working in batches, drizzle the batter into the hot oil in a circular motion, creating those iconic lacy rings. Fry each cake for 2–3 minutes per side, flipping once, until they’re golden brown and crispy all over. Drain them on paper towels as you go.

Step 6: Add the Toppings

While the funnel cakes are still warm, dust them generously with powdered sugar. Top each with a spoonful of vanilla pudding, a swirl of whipped cream, crushed vanilla wafers, and fresh banana slices. Don’t be shy—the more toppings, the more decadent your Banana Pudding Funnel Cakes will be!

How to Serve Banana Pudding Funnel Cakes

Banana Pudding Funnel Cakes Recipe - Recipe Image

Garnishes

Go all out with your garnishes! A flourish of extra banana slices, a sprinkle of more crushed vanilla wafers, and a final dusting of powdered sugar instantly make your Banana Pudding Funnel Cakes look bakery-worthy. If you’re feeling indulgent, a drizzle of caramel sauce or a few chocolate shavings never hurt either.

Side Dishes

These funnel cakes are definitely the star of the show, but they pair beautifully with a tall glass of iced coffee, a scoop of vanilla ice cream, or even a cold glass of milk. For a brunch spread, serve them alongside fresh berries or a fruit salad to keep things bright and balanced.

Creative Ways to Present

For parties or special occasions, try making mini Banana Pudding Funnel Cakes—just drizzle smaller circles of batter for cute, hand-held treats. You can also set up a build-your-own funnel cake bar with all the toppings, letting guests customize their own creations. Stack the funnel cakes like a tower for a show-stopping centerpiece!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Banana Pudding Funnel Cakes (lucky you!), store them in an airtight container in the refrigerator for up to 2 days. Keep the toppings separate until you’re ready to serve so the cakes don’t get soggy.

Freezing

You can freeze unfrosted funnel cakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They’ll keep well for up to a month. When you’re ready to enjoy, thaw overnight in the fridge, then reheat as needed before adding your toppings.

Reheating

To revive that just-fried crispiness, reheat funnel cakes in a 350°F (175°C) oven for about 5–8 minutes. Avoid the microwave, as it can make them chewy. Once warmed through, go wild with the pudding, whipped cream, and banana slices!

FAQs

Can I use banana pudding instead of vanilla pudding?

Absolutely! Banana pudding will make your Banana Pudding Funnel Cakes even more banana-forward and indulgent. It’s a delicious swap if you love that classic banana flavor.

What’s the best oil for frying funnel cakes?

Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These will fry your cakes evenly and won’t compete with the sweet flavors of the dessert.

Do I need a funnel or special equipment?

No fancy tools needed! A squeeze bottle, piping bag, or even a large spoon can help you drizzle the batter into fun, lacy shapes. If you do have a funnel, it works great, but improvising is part of the fun.

How ripe should the bananas be?

Go for bananas that are deeply yellow with a few brown spots. The riper they are, the sweeter and more flavorful your funnel cakes will turn out.

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and store it covered in the refrigerator. Just give it a gentle stir before frying to make sure everything is still well combined.

Final Thoughts

There’s nothing quite like the joy of sharing Banana Pudding Funnel Cakes with people you love. This recipe brings a little fairground magic right to your kitchen—warm, whimsical, and totally irresistible. If you’ve never tried this nostalgic treat, now’s your chance to make a new favorite memory, one crispy, creamy, banana-laced bite at a time!

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Banana Pudding Funnel Cakes Recipe

Banana Pudding Funnel Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 15 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 funnel cakes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in the ultimate fair food-inspired treat with Banana Pudding Funnel Cakes. This recipe combines the crispy, golden texture of classic funnel cakes with a luscious banana pudding topping, whipped cream, and crunchy vanilla wafers, creating a sweet Southern dessert that’s perfect for any occasion.


Ingredients

Scale

Batter

  • 2 ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp granulated sugar
  • 2 eggs
  • 1½ cups whole milk
  • 1 tsp vanilla extract

For Frying and Topping

  • Vegetable oil, for frying
  • 1 cup prepared vanilla pudding
  • ½ cup whipped cream
  • ¼ cup crushed vanilla wafers
  • Powdered sugar, for dusting
  • Extra banana slices, for garnish
  • Extra vanilla wafers, for garnish


Instructions

  1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar to ensure even distribution of leavening agents and flavor.
  2. Mix Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, mashed bananas, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Mixtures: Gradually add the wet banana mixture to the dry ingredients, stirring gently until just combined to form a smooth batter without overmixing.
  4. Heat Oil: Pour 2–3 inches of vegetable oil into a deep skillet or fryer and heat to 375°F (190°C), ideal for achieving a crispy, golden funnel cake.
  5. Form Funnel Cakes: Pour the batter into a funnel or squeeze bottle. Working in batches, drizzle the batter into the hot oil in a circular, lacy motion to create classic funnel cake shapes.
  6. Fry Cakes: Fry each funnel cake for 2–3 minutes per side until golden brown and crispy, then remove and drain on paper towels to eliminate excess oil.
  7. Add Toppings: While the funnel cakes are still warm, dust generously with powdered sugar. Top each cake with a spoonful of vanilla pudding, a dollop of whipped cream, crushed vanilla wafers, and a few slices of fresh banana.
  8. Serve Immediately: Garnish with extra banana slices and vanilla wafers if desired, and serve the Banana Pudding Funnel Cakes immediately for the best taste and texture.

Notes

  • You can prepare the batter up to a few hours in advance and keep it chilled in the refrigerator to save time before frying.
  • For an intensified banana flavor, substitute vanilla pudding with banana-flavored pudding.
  • Ensure oil is at the correct temperature before frying to achieve optimal crispiness and avoid greasy cakes.
  • Handle the funnel cakes gently after frying to maintain their delicate texture.

Nutrition

  • Serving Size: 1 funnel cake
  • Calories: 430
  • Sugar: 18g
  • Sodium: 310mg
  • Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0.4g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 65mg

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