Name: Banana Pudding Funnel Cakes
Prep time: 10 min
Cook time: PT-485325H42M58S
Total time: 25 min
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/4 cups milk; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon (optional); 2 cups vegetable oil (for frying); 1 cup banana pudding (store-bought or homemade); 1/2 cup whipped cream; 1/4 cup crushed vanilla wafers; Sliced bananas for topping

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Crispy, golden funnel cakes topped with creamy banana pudding and a sprinkle of vanilla wafers – a perfect combination of indulgence and comfort!

Why You'll Love This Recipe

These Banana Pudding Funnel Cakes transform the classic fair food into a spectacular dessert that brings together two beloved treats. The light, airy funnel cake provides the perfect crispy foundation for creamy banana pudding, creating a delightful contrast of textures. It's an impressive dessert that looks complicated but comes together quickly, making it perfect for special occasions or when you want to treat your family to something extraordinary. The nostalgic flavors of banana pudding paired with the fairground favorite funnel cake create an irresistible combination that will have everyone asking for seconds.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the base of our funnel cake batter, creating that classic crispy-on-the-outside, tender-on-the-inside texture we all love. Make sure not to overmix once you add it to maintain the light texture.

Sugar adds just enough sweetness to the funnel cake batter without overwhelming the banana pudding topping. It also helps achieve that beautiful golden-brown color when frying.

Baking powder is our leavening agent, creating those airy pockets that make funnel cakes so delightfully light and fluffy. Make sure yours is fresh for the best rise.

Salt balances the sweetness and enhances all the flavors in the funnel cake. Don't skip it, even in a sweet recipe.

Milk adds moisture to the batter and helps create the perfect consistency for pouring. Whole milk works best, but you can use 2% if that's what you have on hand.

Egg binds the funnel cake batter together and contributes to its structure. Let it come to room temperature for the best incorporation.

Vanilla extract adds a warm, aromatic flavor that complements both the funnel cake and the banana pudding topping.

Cinnamon is optional but adds a wonderful warm spice note that pairs beautifully with the banana flavor. Even just a small amount makes a noticeable difference.

Vegetable oil is for frying and gives the funnel cakes their signature crisp exterior. Choose a neutral oil with a high smoke point.

Banana pudding is the star of the topping. You can use store-bought for convenience or homemade for a more authentic flavor.

Whipped cream adds a light, airy element that balances the richness of the fried funnel cake and the creamy pudding.

Crushed vanilla wafers provide a nostalgic element and crucial textural contrast with their sweet crunch.

Sliced bananas add fresh fruit flavor and make the dessert more substantial while enhancing the banana flavor profile.

Directions

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, stirring until smooth.
Heat the vegetable oil in a deep frying pan or skillet over medium heat until it reaches 375°F (190°C).
To form the funnel cakes, pour the batter into a funnel or squeeze bottle. Hold the funnel about 6 inches above the oil and squeeze out the batter in a circular, overlapping motion to form a lattice pattern.
Fry the funnel cakes for 1-2 minutes on each side, or until golden brown and crispy. Remove from the oil and drain on paper towels.
While the funnel cakes are cooling slightly, spoon banana pudding onto the top of each funnel cake.
Add a dollop of whipped cream, sprinkle with crushed vanilla wafers, and top with sliced bananas.

Servings and Timing

This recipe makes 4 servings of delicious banana pudding funnel cakes. You'll need approximately 10 minutes for preparation and 5-7 minutes of cooking time per funnel cake, for a total time of about 25 minutes. Each serving contains approximately 350 calories, making this a special treat to be enjoyed on occasion.

Variations

Southern Banana Pudding Funnel Cake: Add a drizzle of caramel sauce over the top for an extra touch of sweetness.

Chocolate Banana Funnel Cake: Mix mini chocolate chips into the funnel cake batter before frying for a chocolate-banana combination.

Strawberry Banana Funnel Cake: Add sliced strawberries alongside the banana slices for a fruity variation.

Nutty Banana Pudding Funnel Cake: Sprinkle chopped toasted pecans or walnuts on top for added crunch and nutty flavor.

Peanut Butter Banana Funnel Cake: Drizzle warm peanut butter over the banana pudding for a classic flavor pairing.

Coconut Banana Funnel Cake: Add toasted coconut flakes to the topping for a tropical twist.

Cinnamon Sugar Banana Funnel Cake: Sprinkle the hot funnel cake with cinnamon sugar before adding the banana pudding.

Storage/Reheating

Funnel cakes are best enjoyed immediately after frying for optimal crispness. However, if you have leftovers:

Storage: Store assembled funnel cakes in the refrigerator for up to 1 day in an airtight container. The texture will soften over time, especially once the pudding is added.

Funnel Cake Batter: If you want to prepare ahead, the batter can be refrigerated for up to 24 hours. Stir well before using as it may thicken while stored.

Reheating: To restore some crispness to leftover funnel cakes, place them on a baking sheet in a 350°F oven for 3-5 minutes. Then add fresh toppings after reheating.

Components: For the best experience, consider storing the components separately—keep fried funnel cakes at room temperature for a few hours, and add the banana pudding, whipped cream, and toppings just before serving.

FAQs

How do I know when the oil is at the right temperature for frying?

If you don't have a thermometer, test the oil by dropping a small amount of batter into it. The batter should sizzle and rise to the surface immediately. If it sinks and doesn't sizzle, the oil isn't hot enough. If it browns too quickly, the oil is too hot.

What if I don't have a funnel or squeeze bottle?

You can use a heavy-duty plastic bag with a corner snipped off, or even a measuring cup with a pour spout. The key is controlling the flow of batter to create the characteristic lattice pattern.

Can I make these funnel cakes ahead of time?

The funnel cakes themselves can be made a few hours ahead and kept at room temperature, but they're best when fresh. Add the toppings just before serving to prevent sogginess.

Why is my funnel cake batter too thick or too thin?

The perfect consistency should be like pancake batter. If it's too thick, add a tablespoon of milk at a time until it reaches the right consistency. If it's too thin, add a tablespoon of flour at a time.

Can I use a different type of pudding?

Absolutely! Vanilla, chocolate, or butterscotch pudding would all work well in this recipe. Feel free to customize to your preference.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. The texture may be slightly different, but it will still be delicious.

How can I tell when my funnel cake is done?

A properly cooked funnel cake should be golden brown on both sides and feel crisp to the touch. If it's pale or soft, it needs more time.

What's the best way to drain excess oil from the funnel cakes?

Place the fried funnel cakes on paper towels or a cooling rack set over a baking sheet. This allows air to circulate and helps maintain crispness.

Can I use homemade banana pudding?

Absolutely, and it's encouraged! Homemade banana pudding often has a more authentic flavor and customizable sweetness level.

Why did my funnel cake fall apart in the oil?

This typically happens when the batter is too thin or the oil isn't hot enough. Make sure your batter has a similar consistency to pancake batter and that your oil is at 375°F before frying.

Conclusion

These Banana Pudding Funnel Cakes bring together the nostalgic joy of carnival food with the comforting flavors of classic banana pudding. The contrast between the warm, crispy funnel cake and the cool, creamy banana pudding creates a dessert experience that's both familiar and exciting. Whether you're looking to impress guests at a gathering or simply want to treat your family to something special, this dessert strikes the perfect balance between homemade charm and show-stopping presentation. The beauty of this recipe lies in its versatility – feel free to adjust the toppings according to your preferences or what you have on hand. In just 25 minutes, you can bring the fun of the fair and the comfort of Southern desserts right to your own kitchen.