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
- 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.
- 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.
- Combine Mixtures: Gradually add the wet banana mixture to the dry ingredients, stirring gently until just combined to form a smooth batter without overmixing.
- 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.
- 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.
- 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.
- 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.
- 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
