Banana Pudding Funnel Cake

Introduction

Are you craving a dessert that blends classic carnival indulgence with a creamy, fruity twist? Look no further than Banana Pudding Funnel Cake! This innovative recipe combines the beloved funnel cake’s crispy exterior with the rich, comforting flavors of banana pudding. Perfect for summer fairs, backyard barbecues, or just a special treat, this dessert is sure to impress your family and friends.

Ingredients

For the Funnel Cake:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • Vegetable oil (for frying)
  • Powdered sugar (for dusting)

For the Banana Pudding:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, sliced

Instructions

this recipe
  1. Prepare the Banana Pudding:
  2. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until the mixture begins to thicken.
  3. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking continuously to temper them.
  4. Return the egg yolk mixture to the saucepan and continue to cook, whisking constantly, until the pudding thickens further and starts to bubble.
  5. Remove from heat and stir in the butter and vanilla extract. Allow the pudding to cool slightly, then fold in the sliced bananas. Set aside.
  6. Make the Funnel Cake Batter:
  7. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  8. In another bowl, beat the eggs and then add the milk and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  9. Fry the Funnel Cakes:
  10. Heat about 2 inches of vegetable oil in a large, deep skillet or frying pan over medium-high heat until it reaches 375°F (190°C).
  11. Carefully pour some of the batter into a funnel or squeeze bottle with a narrow opening. Hold the funnel over the hot oil and squeeze the batter into a circular, overlapping pattern.
  12. Fry until golden brown, about 2 minutes per side. Use a slotted spoon to transfer the funnel cakes to a paper towel-lined plate to drain excess oil.
  13. Assemble the Dessert:
  14. Place the warm funnel cakes on serving plates. Spoon a generous amount of banana pudding over the top.
  15. Dust with powdered sugar and garnish with additional banana slices, if desired.

Tips and Tricks

  • For Crispier Funnel Cakes: Ensure the oil is at the correct temperature before frying. If it’s too hot, the funnel cakes will brown too quickly; too cool, and they will be greasy.
  • Banana Pudding Variations: Try adding a layer of crushed vanilla wafers to the banana pudding for extra texture and flavor.
  • Make Ahead: You can prepare the banana pudding a day in advance and store it in the refrigerator. Fry the funnel cakes just before serving for the best texture.
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Conclusion

Banana Pudding Funnel Cake is a fun and flavorful twist on a classic dessert, combining the crispy, airy texture of funnel cake with the creamy, sweet goodness of banana pudding. Whether you’re hosting a summer gathering or just want to treat yourself, this recipe is sure to be a hit. Give it a try and enjoy a unique and indulgent dessert that’s perfect for any occasion!

Serving and Storage Tips for Banana Pudding Funnel Cake

Serving Tips:

  1. Serve Warm: For the best taste and texture, serve the funnel cakes while they’re still warm. The crispiness of the funnel cake complements the creamy banana pudding beautifully.
  2. Garnish Generously: Enhance the presentation by dusting the funnel cakes with powdered sugar just before serving. Add a dollop of whipped cream on top and sprinkle with extra banana slices or crushed vanilla wafers for added texture and flavor.
  3. Accompaniments: Consider pairing the dessert with a scoop of vanilla ice cream or a drizzle of caramel or chocolate sauce for an extra indulgent treat.
  4. Portion Size: Depending on the size of your funnel cakes, you may want to cut them into smaller pieces to make them easier to enjoy. This is especially useful if you’re serving a crowd or if you want to offer this dessert as part of a dessert buffet.
  5. Presentation: Serve the banana pudding funnel cakes on decorative plates or dessert platters to make them visually appealing. A light dusting of powdered sugar and a few fresh banana slices can make the dish look even more appetizing.

Storage Tips:

  1. Storing Funnel Cakes: If you have leftovers, store the funnel cakes in an airtight container at room temperature for up to 2 days. To maintain their crispiness, place a paper towel between layers of funnel cakes in the container.
  2. Storing Banana Pudding: The banana pudding can be stored separately from the funnel cakes. Transfer any leftover pudding to an airtight container and keep it in the refrigerator for up to 3 days. Avoid mixing the pudding with the funnel cake until you’re ready to serve to prevent sogginess.
  3. Freezing: Funnel cakes can be frozen if you need to store them for a longer period. Place the cooled funnel cakes in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 1 month. Reheat them in a toaster oven or oven to regain some of their crispiness.
  4. Reheating: To reheat funnel cakes, preheat your oven to 350°F (175°C) and bake for 5-10 minutes, or until they are crisp and heated through. Avoid using the microwave, as it can make the funnel cakes soggy.
  5. Serving After Storage: If you’ve frozen the funnel cakes, allow them to thaw at room temperature before reheating. Prepare the banana pudding fresh or as needed, and serve immediately after reheating the funnel cakes for the best results.
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By following these serving and storage tips, you can ensure that your Banana Pudding Funnel Cake remains delicious and enjoyable, whether served immediately or saved for later.

1. Can I make the banana pudding ahead of time?

Yes, you can prepare the banana pudding a day in advance. Store it in an airtight container in the refrigerator until you’re ready to use it. This can save time on the day you plan to serve the dessert. Just be sure to prepare the funnel cakes fresh for the best texture.

2. How can I keep the funnel cakes crispy if I’m not serving them immediately?

To keep funnel cakes crispy, store them in an airtight container at room temperature, separated by layers of paper towels. If you need to store them for more than a day, consider freezing them. Reheat in an oven at 350°F (175°C) for about 5-10 minutes to restore some of their crispiness before serving.

3. Can I use a different fruit in place of bananas for this recipe?

Yes, you can customize the recipe with different fruits. Try using fresh strawberries, blueberries, or peaches instead of bananas. Just be sure to adjust the flavor profile of the pudding or topping to complement the fruit you choose.

4. What type of oil is best for frying funnel cakes?

Vegetable oil is commonly used for frying funnel cakes due to its high smoke point and neutral flavor. Canola oil or peanut oil are also good options. Make sure the oil is heated to 375°F (190°C) for the best frying results.

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