If you love the nostalgic charm of fairground treats with a fruity, creamy twist, then you’re going to adore this Banana Pudding Funnel Cakes Recipe. It combines the crispy, golden goodness of funnel cakes with the smooth, dreamy flavors of banana pudding, whipped cream, and vanilla wafers — creating a delightful dessert that tastes like summer on a plate. Whether you’re hosting a cozy family get-together or just want to treat yourself to something special, this recipe is an absolute showstopper that’s surprisingly simple to make and share.
Ingredients You’ll Need
Every great dish starts with thoughtful ingredients, and this Banana Pudding Funnel Cakes Recipe is no exception. These humble pantry staples come together to create a perfect balance of texture and flavor — the flour and baking powder provide the delicate crispiness, while the banana pudding and whipped cream add richness and freshness.
- 2 cups all-purpose flour: The foundation for a light, crispy batter that fries up beautifully.
- 2 tablespoons sugar: Adds just the right touch of sweetness to the funnel cake base.
- 2 teaspoons baking powder: Helps give the batter a tender, airy texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
- 1/2 teaspoon cinnamon (optional): Adds a warm, subtle spice that complements the banana pudding.
- 1 1/4 cups milk: Keeps the batter smooth and easy to work with.
- 1 large egg: Binds everything together for the perfect consistency.
- 1 teaspoon vanilla extract: Imparts a lovely aroma and deepens the flavor.
- 2 cups vegetable oil (for frying): The key to that golden, crisp exterior every funnel cake needs.
- 1 cup banana pudding (store-bought or homemade): The creamy, fruity star that sets this recipe apart from classic funnel cakes.
- 1/2 cup whipped cream: Adds a soft, airy finish and balances out the richness.
- 1/4 cup crushed vanilla wafers: Offers a delightful crunch and flavor harmony.
- Sliced bananas for topping: Fresh fruit to brighten each bite with natural sweetness.
How to Make Banana Pudding Funnel Cakes Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the all-purpose flour, sugar, baking powder, salt, and optional cinnamon in a large mixing bowl. This blend is crucial as it lays the groundwork for the batter’s perfect texture and subtle flavor notes.
Step 2: Prepare Wet Ingredients
In a separate bowl, whisk the milk, egg, and vanilla extract until smooth. This combination enriches the batter and helps it come together seamlessly when combined with the dry mix.
Step 3: Combine Wet and Dry Mixtures
Slowly pour the wet ingredients into the dry ingredients, stirring gently to form a smooth batter without lumps. This careful mixing ensures your funnel cakes will fry up light and tender, not dense.
Step 4: Heat the Oil
Pour vegetable oil into a deep frying pan or skillet and heat it over medium heat until it reaches 375°F (190°C). The right temperature is essential to get crispy, golden cakes that are perfectly cooked inside.
Step 5: Create the Funnel Cake Shape
Using a funnel or a squeeze bottle, hold it about 6 inches above the hot oil and carefully squeeze the batter out in a circular, overlapping lattice pattern. This traditional shape maximizes surface area for that signature crispiness and irresistible appearance.
Step 6: Fry Until Golden
Cook the funnel cakes for 1 to 2 minutes per side, until they puff slightly and reach a gorgeous golden-brown color. Remove and drain on paper towels to get rid of excess oil, preserving the perfect crunch.
Step 7: Add the Banana Pudding Topping
While the funnel cakes are still warm but cool enough to handle, spoon a generous amount of banana pudding on top. This luscious layer adds creamy sweetness and a pleasant contrast to the fried cake.
Step 8: Final Touches
Top each funnel cake with a dollop of whipped cream, sprinkle with crushed vanilla wafers for crunch, and finish with fresh sliced bananas. These toppings elevate the dessert visually and flavor-wise, making each bite a little celebration.
How to Serve Banana Pudding Funnel Cakes Recipe
Garnishes
Garnishing your Banana Pudding Funnel Cakes Recipe thoughtfully can take the experience to the next level. Fresh banana slices add natural sweetness and moisture, while the crushed vanilla wafers bring a delightful texture contrast. Adding a sprig of mint or a light dusting of powdered sugar can also make the presentation pop, turning a simple treat into a feast for the eyes and palate.
Side Dishes
This dessert pairs wonderfully with light, complementary sides. Consider serving alongside fresh berries or a scoop of vanilla ice cream to add creaminess and freshness. A cup of strong coffee or tea also pairs beautifully, balancing the richness of the funnel cakes with a bit of bitterness.
Creative Ways to Present
For a fun twist, serve the funnel cakes in individual mini baskets or on rustic wooden boards. Layer banana pudding between two funnel cakes to create a sandwich-style dessert, or assemble a build-your-own funnel cake bar with toppings like nuts, chocolate syrup, and caramel so everyone can customize their sweet treat. These creative presentations make your Banana Pudding Funnel Cakes Recipe even more memorable.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Banana Pudding Funnel Cakes Recipe treasures, wrap them tightly in plastic wrap or store them in an airtight container in the refrigerator. They will keep well for 2 to 3 days, though enjoy them sooner for the crispiest texture and freshest flavor.
Freezing
While funnel cakes are best fresh, you can freeze them if needed. Allow them to cool completely, then wrap each piece tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to one month. When ready to enjoy, thaw in the refrigerator overnight for best results.
Reheating
To bring back the crispy texture after refrigeration or freezing, reheat your funnel cakes in a warm oven (about 350°F or 175°C) on a baking sheet for 5 to 7 minutes. Avoid microwaving, as it tends to make them soggy. Once reheated, refresh the toppings of banana pudding, whipped cream, and vanilla wafers for maximum enjoyment.
FAQs
Can I make banana pudding from scratch for this recipe?
Absolutely! Homemade banana pudding adds a personal touch and lets you control the sweetness and texture. Whether you opt for homemade or store-bought, make sure it’s thick enough to hold on top of the funnel cakes without running off.
What if I don’t have a funnel or squeeze bottle for shaping?
You can use a sturdy plastic bag with a small corner snipped off to pipe the batter into the oil. Just be cautious with hot oil and pour slowly to create the signature lattice pattern.
Is there a recommended oil for frying funnel cakes?
Vegetable oil is perfect because it has a high smoke point and neutral flavor. You can also use canola or peanut oil. Avoid olive or butter oils that might burn quickly and alter the taste.
Can I make the batter ahead of time?
While you can prepare the batter a few hours in advance and keep it refrigerated, it’s best to fry the funnel cakes soon after mixing for optimal texture. Batter that sits too long may lose some of its rising power and crispiness.
How do I keep the funnel cakes crispy when serving?
Drain the fried funnel cakes thoroughly on paper towels to remove excess oil and serve them immediately. If preparing multiple batches, keep earlier ones warm on a wire rack in a low oven to maintain crispness without steaming.
Final Thoughts
There’s nothing quite like the joy of making and sharing the Banana Pudding Funnel Cakes Recipe with loved ones. It’s a fun and comforting dessert that brings together crispy, creamy, and fruity flavors in every bite. Whether you’re new to funnel cakes or a seasoned fan, this recipe is sure to become a beloved favorite in your kitchen. Give it a try, and watch the smiles appear around your table!
