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
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
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.
