Get ready to turn heads at your next get-together with the ultimate carnival-inspired treat: Banana Pudding Funnel Cakes! Imagine golden, crispy funnel cakes crowned with decadent banana pudding, fresh banana slices, and a happy avalanche of crushed vanilla wafers. Every bite delivers nostalgic flavors and whimsical fairground fun. Whether you’re recreating a favorite fair experience or just want a show-stopping dessert, Banana Pudding Funnel Cakes capture all the joy of summer in every bite.

Banana Pudding Funnel Cakes Recipe - Recipe Image

Ingredients You’ll Need

Banana Pudding Funnel Cakes come together with just a handful of kitchen staples, but each ingredient brings its own magic—from that creamy banana pudding layer to the crisp, airy cakes themselves. Here’s what you’ll need, along with a few insider tips to guarantee dessert greatness!

Banana Cream Instant Pudding Mix (3.4 oz): The heart of the pudding; it’s fast, easy, and gives big banana flavor.
Cold Milk (2 cups): Helps the pudding set properly and keeps things silky smooth.
Whipped Topping (1 cup): Gently folded in for that luscious, cloud-like pudding texture.
Eggs (2 large): The classic binder that brings structure and richness to your funnel cake batter.
Milk (1 cup): Adds moisture so your funnel cakes fry up tender and fluffy.
Vanilla Extract (1 teaspoon): Just a splash rounds out the flavors beautifully.
All-Purpose Flour (1 cup): The sturdy base for light, crisp funnel cakes.
Granulated Sugar (1 tablespoon): Adds subtle sweetness—don’t skip it!
Baking Powder (1 teaspoon): Gives your cakes an irresistible puff and lightness.
Salt (1/4 teaspoon): Just a pinch to balance everything.
Vegetable Oil for Frying: Use enough for 1–2 inches in your skillet—neutral oils like canola work best.
Ripe Bananas (2, sliced): Fresh slices add real banana goodness to every bite.
Crushed Vanilla Wafers: That signature banana pudding crunch!
Powdered Sugar: A sweet, snowy finish that makes each funnel cake look irresistible.

How to Make Banana Pudding Funnel Cakes

Step 1: Whip Up the Banana Pudding

Set the stage for dessert magic! In a medium bowl, whisk the instant banana pudding mix with cold milk for about 2 minutes until it gets nice and thick. Then, fold in the whipped topping with a gentle hand—it’ll look ultra-silky and taste like the world’s creamiest banana mousse. Pop this into the fridge while you move on to the next steps; a quick chill helps it set up and makes it super spoonable.

Step 2: Make the Funnel Cake Batter

Crack your eggs into a large mixing bowl and whisk them up with milk and vanilla extract, creating a pale, frothy mixture. In a separate bowl, whisk together your flour, granulated sugar, baking powder, and salt. Gradually add these dry ingredients into your wet mix, whisking eagerly to banish any lumps. The result? A smooth, pourable batter that promises crisp edges and a tender bite—a must for real-deal Banana Pudding Funnel Cakes.

Step 3: Heat the Oil

Pour 1–2 inches of vegetable oil into a heavy-bottomed pot or deep skillet. Clip on a thermometer if you’ve got one and heat the oil to 375°F. This temperature is your ticket to perfectly golden, non-greasy funnel cakes—too cool and they’ll get soggy, too hot and they brown before they cook through.

Step 4: Fry the Funnel Cakes

Scoop your batter into a squeeze bottle or a classic funnel (hence the name!), and when the oil’s ready, drizzle the batter in overlapping circles to form a pretty nest. Fry each cake for 1–2 minutes per side, flipping with tongs once you see deep golden edges. They puff up and smell heavenly! Transfer to paper towels to drain while you work through the rest.

Step 5: Build Your Banana Pudding Funnel Cakes

This is where the fun (and flavor) really begin. Top each warm funnel cake with a hearty dollop of chilled banana pudding. Pile on the banana slices, sprinkle a handful of crushed vanilla wafers, and finish with a graceful dusting of powdered sugar. You’re officially serving Banana Pudding Funnel Cakes worthy of a festival!

How to Serve Banana Pudding Funnel Cakes

Garnishes

Amp up the wow-factor by adding caramel or chocolate drizzle, a few extra banana chunks, or even a cherry on top for sundae vibes. Those vanilla wafers provide crunch, but a scattering of toasted coconut or a pinch of cinnamon can bring another dimension to your creations.

Side Dishes

Since Banana Pudding Funnel Cakes are the stars, pair them with something light and fresh. A platter of mixed berries or a scoop of tangy frozen yogurt balances the richness and keeps the whole thing feeling celebratory but not too heavy.

Creative Ways to Present

Try serving these on individual dessert boards, letting everyone build their own toppings for maximum fun. Stack mini funnel cakes for an adorable party platter or layer ingredients parfait-style in mason jars for a chic, portable twist. No matter how you plate them, Banana Pudding Funnel Cakes are a guaranteed attention-grabber!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Banana Pudding Funnel Cakes (lucky you!), store individual components separately for best results. Funnel cakes can be kept in an airtight container at room temperature for a day, while banana pudding and toppings should be refrigerated.

Freezing

Funnel cakes actually freeze surprisingly well! Once cooled, wrap them individually in plastic and store in a freezer-safe bag for up to a month. Hold off on adding pudding or bananas—they’re best when fresh!

Reheating

To bring funnel cakes back to life, bake them in a 350°F oven for about 8 minutes until crisp and warm. Avoid the microwave, which can make them rubbery. Add the chilled banana pudding and toppings after they’re out of the oven so you capture all those happy contrasts in texture and temperature.

FAQs

Can I make Banana Pudding Funnel Cakes without a deep fryer?

Absolutely! You just need a heavy-bottomed pot or large skillet and a thermometer for temperature control. The trick is to keep the oil at 375°F and fry in batches for best results.

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

No worries at all. You can use a piping bag, a zip-top bag with a corner snipped, or even carefully drizzle the batter with a spoon. The shapes might be a little rustic, but the flavor stays pure carnival magic.

Can I use homemade pudding instead of instant?

Of course! If you have a favorite homemade banana pudding recipe, swap it in for extra homemade flair. Just be sure it’s thick enough to “sit” on top of the funnel cake.

Are there any gluten-free options?

Yes! Substitute a good-quality all-purpose gluten-free flour blend in the funnel cake recipe. Keep a close eye on the frying time, as gluten-free batters can brown a bit faster.

How far in advance can I make the banana pudding?

Banana pudding can be made up to one day ahead and stored in the fridge. It actually thickens up a bit more, making it even easier to dollop generously onto your hot funnel cakes.

Final Thoughts

If you’ve ever wondered what would happen if your favorite banana pudding collided with crispy fairground funnel cakes, this is your answer! Banana Pudding Funnel Cakes promise instant joy, big flavors, and a whole lot of fun. Give this recipe a whirl, share it with someone you love, and let dessert take center stage!

Banana Pudding Funnel Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 7 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful combination of crispy funnel cakes topped with creamy banana pudding, fresh bananas, vanilla wafers, and a sprinkle of powdered sugar – a carnival-inspired treat that will satisfy your sweet tooth!

Ingredients

Scale

For the banana pudding:

1 package (3.4 oz) instant banana cream pudding mix
2 cups cold milk
1 cup whipped topping

For the funnel cakes:

2 large eggs
1 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
vegetable oil for frying

For topping:

2 ripe bananas, sliced
crushed vanilla wafers
powdered sugar for dusting

Cook Mode Prevent your screen from going dark

Instructions

Prepare the banana pudding: In a medium bowl, whisk together banana pudding mix and cold milk until thickened. Fold in whipped topping and refrigerate.
Make the funnel cakes: Whisk eggs, milk, and vanilla. Combine dry ingredients and mix into wet. Heat oil, pour batter in a circular pattern, fry until golden.
Serve: Top warm funnel cakes with banana pudding, banana slices, crushed wafers, and powdered sugar.