If you have a sweet tooth and a penchant for fun, nostalgic treats, you are going to absolutely fall in love with this Banana Pudding Funnel Cakes Recipe. Imagine the classic carnival favorite funnel cake transformed with the creamy, dreamy flavors of banana pudding nestled on top, crowned with whipped cream, crunchy wafers, and fresh banana slices. This recipe takes the best of both worlds and combines them into one spectacular dish that’s perfect for sharing (or not—no judgment here!). The crispy, golden funnel cakes complement the luscious pudding perfectly, creating an irresistible dessert that’s sure to delight everyone at your table.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is the best way to make the Banana Pudding Funnel Cakes Recipe shine. Each component plays a vital role, from the fluffy texture of the batter to the rich banana pudding topping that delivers that signature creamy sweetness.
- 2 cups all-purpose flour: The foundation for light and tender funnel cakes that fry up golden and crispy.
- 2 tablespoons sugar: Adds just a hint of sweetness to balance the slight savoriness of the batter.
- 2 teaspoons baking powder: Essential for making your funnel cakes rise and become airy inside.
- 1/2 teaspoon salt: A tiny pinch to bring all the flavors together.
- 1 1/4 cups milk: Provides moisture and smoothness to the batter for the perfect consistency.
- 1 large egg: Binds the ingredients and helps achieve that golden color and structure.
- 1 teaspoon vanilla extract: Infuses a warm, fragrant note that pairs beautifully with banana.
- 1/2 teaspoon cinnamon (optional): Adds a subtle spicy warmth that elevates the flavor without overpowering it.
- 2 cups vegetable oil (for frying): The secret to getting that crisp, crunchy exterior on the funnel cakes.
- 1 cup banana pudding (store-bought or homemade): The creamy centerpiece that makes this recipe sing.
- 1/2 cup whipped cream: Adds lightness and a dreamy texture when dolloped atop the pudding.
- 1/4 cup crushed vanilla wafers: Introduces a delightful crunch and nostalgic flair with every bite.
- Sliced bananas for topping: Fresh and fruity, these brighten the dish visually and add a natural sweetness.
How to Make Banana Pudding Funnel Cakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, salt, and cinnamon (if you’re using it) in a large bowl. This blend ensures your funnel cake batter is perfectly seasoned and ready to become light and fluffy when fried.
Step 2: Combine the Wet Ingredients
In a separate bowl, give the milk, egg, and vanilla extract a good whisk until fully combined. This mixture will add moisture and binding power to your batter, as well as a lovely vanilla aroma that complements the banana flavors brilliantly.
Step 3: Make the Batter
Slowly pour the wet ingredients into the dry ingredients, stirring just until smooth and free of lumps. Taking care not to overmix keeps the batter tender and airy, the perfect base for funnel cake magic.
Step 4: Heat the Oil
Pour your vegetable oil into a deep skillet or frying pan and heat it over medium until it reaches about 375°F (190°C). This temperature is crucial for getting the funnel cakes crispy on the outside, while staying soft and fluffy inside.
Step 5: Create the Funnel Cakes
Using a funnel or a squeeze bottle, carefully pour the batter into the hot oil in a swirling, overlapping pattern to form the traditional lattice shape of funnel cakes. Holding the funnel about 6 inches above the oil helps you control the flow and create that classic look.
Step 6: Fry Until Golden Brown
Cook each funnel cake for 1 to 2 minutes on each side, until they turn a beautiful golden brown. Use tongs or a slotted spatula to flip gently, then remove to paper towels to drain excess oil. This step guarantees you’ll have a crunchy yet tender base ready for toppings.
Step 7: Add Banana Pudding and Toppings
While your funnel cakes cool just a bit, spoon a generous amount of banana pudding over the top. Then, add a fluffy dollop of whipped cream, sprinkle on the crushed vanilla wafers for texture, and finish with a few fresh banana slices to brighten every bite.
How to Serve Banana Pudding Funnel Cakes Recipe
Garnishes
Think beyond just banana pudding—light dusting of powdered sugar or a drizzle of caramel sauce works wonders here. Fresh mint leaves can add an unexpected pop of color and a refreshing aroma that pairs surprisingly well with the sweet, creamy flavors.
Side Dishes
Serve these funnel cakes alongside a scoop of vanilla ice cream or a chilled fruit salad to balance the richness. A lightly brewed iced tea or a sparkling lemonade can complete the meal, making it feel like a sunny day carnival in every bite.
Creative Ways to Present
Try stacking smaller funnel cakes layered with pudding between for a playful dessert tower. Or serve mini Banana Pudding Funnel Cakes on skewers for a fun party treat that’s easy to grab and share. Presentation can be as whimsical as your craving!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the funnel cakes separately from the banana pudding toppings in an airtight container at room temperature for up to a day to maintain crispness. Keep the pudding refrigerated to prevent spoiling.
Freezing
While funnel cakes are best fresh, you can freeze the plain fried cakes wrapped tightly in plastic wrap, then foil, for up to 2 months. Thaw them at room temperature and reheat quickly in a hot oven or air fryer for best texture.
Reheating
Reheat leftover funnel cakes in a 350°F (175°C) oven for 5-7 minutes to restore their crispiness. Avoid microwaving as it can make them soggy. Add the banana pudding and toppings fresh after warming for the best experience.
FAQs
Can I make the banana pudding from scratch for this recipe?
Absolutely! Homemade banana pudding adds a wonderful fresh flavor and creaminess. You can use your favorite recipe or a simple vanilla pudding base with fresh bananas to elevate the dessert even further.
What if I don’t have a funnel or squeeze bottle to make the funnel cakes?
No worries! You can use a sturdy plastic bag with a small corner snipped off to create the batter shapes. Just be careful with your flow and keep the pattern even to ensure that perfect lattice shape.
Is it okay to use oil other than vegetable oil for frying?
Yes, but choose oils with a high smoke point like canola or peanut oil to avoid burning. Vegetable oil is popular for its neutral taste and heat stability, but alternatives work just fine for delicious funnel cakes.
Can I prepare the batter ahead of time?
It’s best to prepare the batter fresh for the fluffiest texture, but if needed, you can refrigerate it for a few hours. Give it a gentle stir before frying to bring everything back together.
How can I make the funnel cakes extra crispy?
Make sure your oil is at the right temperature—too low and the cakes will absorb oil and become greasy, too high and they risk burning. Frying at 375°F helps achieve that golden crisp exterior every time!
Final Thoughts
This Banana Pudding Funnel Cakes Recipe is truly a joyful celebration of flavors and textures that will bring a smile to anyone’s face. Whether you’re craving a special weekend treat or looking to impress friends with a unique dessert, these funnel cakes hit all the right notes. Give it a try—you might just discover a new favorite that you’ll want to make again and again!
Print
Banana Pudding Funnel Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delight in these crispy Banana Pudding Funnel Cakes, a fun twist on the classic fair treat. Golden fried and topped with creamy banana pudding, whipped cream, crushed vanilla wafers, and fresh banana slices, they offer a perfect combination of crunchy and creamy textures with a burst of banana flavor. Quick to prepare and perfect for sharing with family and friends.
Ingredients
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
Frying
- 2 cups vegetable oil (for frying)
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, ensuring all dry components are evenly combined.
- Prepare wet ingredients: In a separate bowl, whisk together the milk, egg, and vanilla extract until the mixture is smooth and well blended.
- Combine batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth without lumps.
- Heat oil: Pour vegetable oil into a deep frying pan or skillet and heat over medium heat until it reaches 375°F (190°C), ideal for achieving crispy funnel cakes.
- Form funnel cakes: Using a funnel or squeeze bottle, hold about 6 inches above the hot oil and squeeze the batter in a circular, overlapping pattern to create lattice-shaped funnel cakes.
- Fry funnel cakes: Cook each funnel cake for 1 to 2 minutes per side, until they turn a golden brown and crispy. Remove carefully and drain on paper towels to remove excess oil.
- Add toppings: Allow funnel cakes to cool slightly, then spoon generous amounts of banana pudding over each one.
- Finish presentation: Top with a dollop of whipped cream, sprinkle crushed vanilla wafers on top, and garnish with fresh sliced bananas for a delicious finishing touch.
Notes
- Ensure oil temperature stays at 375°F for crispy texture without absorbing too much oil.
- Use a funnel or squeeze bottle to easily create the fun lattice pattern characteristic of funnel cakes.
- For a homemade banana pudding, prepare in advance or use a good-quality store-bought pudding.
- Be careful when frying, as hot oil can cause burns; monitor children around during cooking.
- These funnel cakes are best enjoyed fresh and warm, but leftovers can be gently reheated in an oven for crispiness.
