If you’re a fan of classic fair treats and crave something with a luscious twist, the Banana Pudding Funnel Cakes Recipe is an absolute must-try. This delightful dessert combines the crisp, golden charm of traditional funnel cakes with the creamy, dreamy flavors of banana pudding, creating a mouthwatering celebration of textures and tastes. Every bite offers that perfect balance between crispy fried batter, sweet vanilla pudding, fresh bananas, and crunchy vanilla wafers, making this dish an irresistible crowd-pleaser that’s as fun to make as it is to eat.
Ingredients You’ll Need
To whip up this sensational Banana Pudding Funnel Cakes Recipe, you’ll need just a handful of ingredients, each playing a vital role in building the rich flavors and perfect texture of the final dish. From the ripe bananas that infuse natural sweetness to the vanilla extract that adds aromatic depth, these essentials come together simply and beautifully.
- Ripe Bananas (2, mashed): The star fruit that brings natural sweetness and moisture to the batter.
- All-Purpose Flour (2 cups): Forms the base of the funnel cake, giving it structure and that signature crispy exterior.
- Baking Powder (1 tsp): Helps the funnel cakes rise and become delightfully fluffy inside.
- Salt (½ tsp): Balances the sweetness and elevates all the flavors.
- Granulated Sugar (2 tbsp): Adds a subtle sweetness that caramelizes beautifully when fried.
- Eggs (2): Bind everything together for a smooth and rich batter.
- Whole Milk (1½ cups): Keeps the batter creamy and tender.
- Vanilla Extract (1 tsp): Infuses a warm, inviting aroma and flavor.
- Vegetable Oil (for frying): The medium that crisps the funnel cakes to golden perfection.
- Prepared Vanilla Pudding (1 cup): Adds that luscious creaminess, perfectly contrasting the crunchy funnel cake.
- Whipped Cream (½ cup): Light and airy topping that enhances each bite with richness.
- Crushed Vanilla Wafers (¼ cup): Provide irresistible crunch and a classic banana pudding texture.
- Powdered Sugar (for dusting): A sweet finishing touch that makes everything look and taste magical.
- Extra Banana Slices and Vanilla Wafers (for garnish): For that charming and delicious presentation.
How to Make Banana Pudding Funnel Cakes Recipe
Step 1: Prepare the Dry Ingredients
Begin by combining the flour, baking powder, salt, and granulated sugar in a large mixing bowl. This blend gives your funnel cake the right balance of fluffiness and sweetness while ensuring it fries up crispy and golden.
Step 2: Whisk Together Wet Ingredients
In a separate bowl, whisk the eggs, whole milk, mashed bananas, and vanilla extract until the mixture is wonderfully smooth. The ripe bananas here add moisture and a natural sweetness that’s straight from the fruit bowl to your funnel cake.
Step 3: Combine and Create the Batter
Gradually add the wet ingredients to the dry mixture, stirring just until combined. The batter should be smooth but thick enough to hold its shape as you drizzle it into the hot oil for frying.
Step 4: Heat the Oil
Heat about 2 to 3 inches of vegetable oil in a deep skillet or fryer to 375°F (190°C). Maintaining this temperature is key to achieving that crisp exterior without absorbing too much oil.
Step 5: Fry the Funnel Cakes
Pour the batter into a funnel or squeeze bottle to control the flow. Working in batches, drizzle the batter into the hot oil in a circular, lacy pattern until the funnel cake is about 4 to 5 inches wide. Fry each side for 2 to 3 minutes or until golden brown and crispy. Remove carefully with a slotted spoon and drain on paper towels.
Step 6: Add the Toppings
While the funnel cakes are still warm, dust them generously with powdered sugar. Then top each with a spoonful of vanilla pudding, a generous dollop of whipped cream, crushed vanilla wafers, and fresh banana slices. Serve immediately for the best texture and flavor.
How to Serve Banana Pudding Funnel Cakes Recipe
Garnishes
Garnishing elevates this dish from delightful to unforgettable. Add fresh banana slices and extra crushed vanilla wafers on top for delightful textures and a burst of fresh flavor. A light dusting of powdered sugar not only adds sweetness but also gives your funnel cakes that picture-perfect finish.
Side Dishes
While these funnel cakes shine on their own, pairing them with a scoop of vanilla ice cream or a fresh fruit salad complements the creamy banana pudding flavors beautifully. For an extra indulgent touch, a drizzle of caramel or chocolate sauce on the side can’t be beaten.
Creative Ways to Present
Try serving the Banana Pudding Funnel Cakes Recipe layered in a dessert parfait glass, alternating funnel cake pieces with pudding, whipped cream, banana slices, and wafer crumbs. It’s a visual treat and a fun way to enjoy all the flavors in every spoonful.
Make Ahead and Storage
Storing Leftovers
Leftover funnel cakes can be stored in an airtight container at room temperature for up to 1 day. To keep them crispy, place a paper towel between layers to absorb moisture. Avoid refrigerating to prevent sogginess.
Freezing
You can freeze the cooked funnel cakes by wrapping each one individually in plastic wrap and placing them in a freezer-safe bag. They will keep well for up to 1 month. When ready to eat, thaw at room temperature briefly before reheating.
Reheating
Reheat the funnel cakes in a preheated oven at 350°F (175°C) for about 5 to 7 minutes to restore their crispiness. Avoid microwaving, as this will make the funnel cakes soggy and less enjoyable.
FAQs
Can I use banana pudding instead of vanilla pudding?
Absolutely! Using banana pudding instead of vanilla pudding will enhance the banana flavor and make the funnel cakes even more luscious and true to the recipe’s name.
What’s the best way to mash bananas for the batter?
Use very ripe bananas for the sweetest flavor and mash them thoroughly with a fork until smooth, ensuring they blend seamlessly into the batter without lumps.
Can I make these funnel cakes without a funnel?
Yes, you can use a squeeze bottle or even a sturdy plastic bag with a corner snipped off to drizzle the batter into the hot oil. The key is to control the flow to form the traditional lacy pattern.
How do I know when the oil is the right temperature?
Using a thermometer is best—aim for 375°F (190°C). If you don’t have one, test by dropping a small amount of batter into the oil; it should sizzle and rise to the surface immediately without burning quickly.
Can I make the batter in advance?
Yes, you can prepare the batter a few hours ahead and keep it covered in the refrigerator. Just give it a gentle stir before using to recombine any ingredients that may have settled.
Final Thoughts
I can’t recommend this Banana Pudding Funnel Cakes Recipe enough for your next dessert adventure. It brings together the best of fair food nostalgia and creamy, comforting banana pudding flavors in a way that’s fun to make and simply delicious to devour. Once you try it, you’ll want to make these irresistible funnel cakes again and again!
Print
Banana Pudding Funnel Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 funnel cakes
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Delight in crispy, golden Banana Pudding Funnel Cakes topped with creamy vanilla pudding, whipped cream, crushed vanilla wafers, and fresh banana slices. This dessert marries the classic fair food funnel cake with rich banana pudding flavors, making it a perfect indulgent treat for any occasion.
Ingredients
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 Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, mashed bananas, and vanilla extract together until smooth and fully incorporated.
- Combine Batter: Gradually add the wet mixture to the dry ingredients, stirring 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 it to 375°F (190°C) for optimal frying temperature.
- 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 Until Golden: Fry each funnel cake for 2–3 minutes per side, or until they turn golden brown and crisp. Use tongs or a slotted spoon to carefully flip them midway.
- Drain Excess Oil: Remove the fried funnel cakes and place them on paper towels to drain any excess oil and maintain their crispiness.
- Add Toppings: While still warm, dust each funnel cake generously with powdered sugar. Then top with a spoonful of vanilla pudding, a dollop of whipped cream, crushed vanilla wafers, and banana slices.
- Serve Immediately: Garnish with extra banana slices and vanilla wafers and serve the funnel cakes fresh for the best texture and flavor experience.
Notes
- You can prepare the batter a few hours before frying and keep it chilled in the refrigerator to save time.
- For an extra burst of banana flavor, substitute the vanilla pudding with banana pudding.
- Be careful with oil temperature to avoid greasy funnel cakes—maintain it around 375°F (190°C).
- Use a squeeze bottle or funnel for precise, lacy funnel cake shapes.
- Serve funnel cakes immediately to enjoy optimal crispiness and flavor pairing with the toppings.
