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
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. 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.
