If you’ve ever dreamed of combining the warm, crispy delight of carnival funnel cakes with the creamy, nostalgic flavor of banana pudding, then this Banana Pudding Funnel Cakes Recipe is your new best friend in the kitchen. It marries the fun and texture of traditional funnel cakes with the luscious sweetness of banana pudding, creating a dessert that’s as comforting as it is exciting. Perfect for impressing guests or indulging your sweet tooth, this recipe elevates classic fair treats to a whole new level that you’ll want to make again and again.
Ingredients You’ll Need
These simple but essential ingredients come together to create a perfectly balanced batter and delicious toppings. Each element plays a key role: the flour and baking powder give the funnel cake structure, while the milk and egg add softness and moisture. Vanilla and cinnamon amp up the flavor, and the banana pudding and fresh toppings bring that special creamy twist.
- 2 cups all-purpose flour: Provides the perfect base for a light yet sturdy funnel cake.
- 2 tablespoons sugar: Adds just the right hint of sweetness to the batter.
- 2 teaspoons baking powder: Ensures your funnel cakes puff up beautifully and stay airy.
- 1/2 teaspoon salt: Balances the sweetness and enhances overall flavor.
- 1 1/4 cups milk: Keeps the batter smooth and tender.
- 1 large egg: Binds the ingredients and adds richness.
- 1 teaspoon vanilla extract: Infuses the batter with a warm, inviting aroma.
- 1/2 teaspoon cinnamon (optional): Adds a subtle spice that pairs wonderfully with banana flavors.
- 2 cups vegetable oil (for frying): Vital for achieving that crispy, golden exterior.
- 1 cup banana pudding (store-bought or homemade): The star topping that brings creamy sweetness.
- 1/2 cup whipped cream: Provides a light, airy finish to balance the richness.
- 1/4 cup crushed vanilla wafers: Adds delightful crunch and classic comfort.
- Sliced bananas for topping: Fresh slices brighten the dessert and reinforce the banana pudding theme.
How to Make Banana Pudding Funnel Cakes Recipe
Step 1: Mix the Dry Ingredients
Begin by whisking together the flour, sugar, baking powder, salt, and cinnamon (if you’re using it) in a large bowl. This ensures that your rising agents and seasoning are evenly distributed for consistent texture and flavor.
Step 2: Combine the Wet Ingredients
In a separate bowl, beat the milk, egg, and vanilla extract until blended and smooth. This step is key to creating a luscious batter that’s easy to pour and will give your funnel cakes a tender bite.
Step 3: Create the Batter
Slowly add the wet mixture into the dry ingredients while stirring, making sure to eliminate any lumps. Aim for a smooth, slightly thick batter that flows easily for forming those perfect funnel cakes.
Step 4: Heat the Oil
Pour the vegetable oil into a deep frying pan or skillet and heat it to 375°F (190°C). Maintaining the right temperature is crucial to get a crunchy, golden crust without absorbing too much oil.
Step 5: Fry the Funnel Cakes
Using a funnel or a squeeze bottle, pour the batter into the hot oil in a circular, overlapping motion to create the classic lattice pattern. Fry each cake for 1 to 2 minutes per side until they turn golden brown and crispy. Then, transfer them to paper towels to drain excess oil.
Step 6: Add the Banana Pudding and Toppings
Once your funnel cakes have cooled just enough to handle, spoon a generous layer of banana pudding on top. Add a dollop of whipped cream, sprinkle crushed vanilla wafers, and finish with fresh sliced bananas for that irresistible, beautiful presentation.
How to Serve Banana Pudding Funnel Cakes Recipe
Garnishes
Topping your funnel cakes with banana pudding is just the start. Fresh banana slices bring natural sweetness and freshness, while whipped cream offers lightness that balances the rich pudding. Crushed vanilla wafers provide texture and a nostalgic crunch, making each bite a delightful mix of creamy and crispy.
Side Dishes
This Banana Pudding Funnel Cakes Recipe works beautifully as a standalone treat or alongside lighter fare—think fresh fruit salad or a scoop of vanilla ice cream. Pairing with something simple allows the funnel cakes’ rich banana pudding flavor to shine without overwhelming your palate.
Creative Ways to Present
For a fun twist, serve the funnel cakes in small portions on dessert spoons for parties, or stack a few layers with pudding between for a delightful banana pudding funnel cake sandwich. Drizzling caramel or chocolate sauce can also amp up the indulgence for special occasions.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be tough!), store them in an airtight container in the refrigerator. The funnel cakes will soften as they chill, so it’s best to enjoy them within one day to retain as much crispness as possible.
Freezing
While freezing freshly fried funnel cakes isn’t ideal because of texture changes, you can freeze the banana pudding separately. When ready to serve, quickly reheat the funnel cakes and top them fresh with thawed banana pudding and toppings for the best experience.
Reheating
To revive your funnel cakes, warm them gently in a toaster oven or conventional oven at 350°F (175°C) for 5 to 7 minutes until crisp again. Avoid microwaving as it tends to make them soggy and detracts from that signature crunch.
FAQs
Can I make banana pudding from scratch for this recipe?
Absolutely! Homemade banana pudding tends to be fresher and can be customized with your favorite flavors, like adding a hint of rum or using different vanilla wafers, which will only elevate this Banana Pudding Funnel Cakes Recipe.
What if I don’t have a funnel or squeeze bottle to form the cakes?
You can use a sturdy zip-top bag with a small corner snipped off as a makeshift piping tool. This helps you control the flow to create that classic lattice pattern without special equipment.
Can I use a different oil for frying?
Yes, any neutral oil with a high smoke point like canola or peanut oil works well. Just make sure it’s enough for deep frying and maintain the right temperature for the best crispy results.
Is this recipe suitable for gluten-free diets?
To make a gluten-free version of the Banana Pudding Funnel Cakes Recipe, substitute the all-purpose flour with a gluten-free baking flour blend and use gluten-free vanilla wafers for toppings. This way, everyone can enjoy this delightful treat.
How long does it take to prepare and cook this recipe?
This recipe takes about 25 minutes from start to finish, making it a quick and satisfying dessert to whip up for any occasion without sacrificing flavor or fun.
Final Thoughts
There’s something truly magical about transforming a classic carnival favorite into a dessert that feels both playful and indulgent. This Banana Pudding Funnel Cakes Recipe is a wonderful way to surprise your family and friends with a nostalgic taste that’s bursting with personality and warmth. So grab your ingredients, get ready to fry, and enjoy every blissful bite of this irresistible treat!
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, golden Banana Pudding Funnel Cakes, a perfect fusion of classic carnival funnel cakes topped with creamy banana pudding, whipped cream, crushed vanilla wafers, and fresh banana slices. This easy-to-make dessert offers a unique twist on traditional funnel cakes, combining warm, fried batter with cool, creamy toppings for an irresistible treat.
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. This evenly distributes the leavening agents and spices for a consistent batter.
- Combine Wet Ingredients: In a separate bowl, whisk together milk, egg, and vanilla extract until smooth and fully blended to create the liquid base for the batter.
- Make the Batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and free of lumps, ensuring a proper consistency for frying.
- Heat Oil: Pour vegetable oil into a deep frying pan or skillet and heat over medium heat until it reaches 375°F (190°C), the optimal temperature for frying funnel cakes to a crisp golden finish.
- Form Funnel Cakes: Use a funnel or squeeze bottle to pour the batter into the hot oil about 6 inches above the surface. Squeeze the batter out in a circular, overlapping motion to form a lattice pattern characteristic of funnel cakes.
- Fry Until Golden: Fry each funnel cake for 1 to 2 minutes on each side, or until golden brown and crispy. Use tongs or a slotted spoon to carefully flip and remove the cakes, then drain on paper towels to remove excess oil.
- Add Banana Pudding: Once the funnel cakes have cooled slightly, spoon banana pudding generously on top, adding creamy sweetness that contrasts the crispy fried texture.
- Finish With Toppings: Add a dollop of whipped cream, sprinkle with crushed vanilla wafers for crunch, and top with fresh sliced bananas to complete this delightful dessert.
Notes
- Ensure the oil temperature is accurate (375°F) for crispy but not greasy funnel cakes.
- You can use store-bought banana pudding or prepare homemade pudding for fresher flavor.
- The cinnamon is optional but adds a nice warm spice to the batter.
- Use a funnel or squeeze bottle for best results forming the signature lattice pattern.
- Enjoy the funnel cakes immediately for crispiness; toppings can cause sogginess if left too long.
