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

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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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.

You can substitute store-bought banana pudding with homemade for a more personalized touch.
Ensure the frying oil is at the right temperature to avoid soggy funnel cakes.
Serve immediately for the best taste and texture.