Banana Pudding Funnel Cake is what I make when I can’t decide between a county fair classic and a cozy bowl of creamy dessert. Maybe you’ve seen those towering funnel cake sundaes and wondered how anyone pulls that off at home without a deep fryer. I’ve been there too. The good news is you don’t need fancy equipment, just a big skillet or pot and a little patience. This mash-up is comfort food with a fun twist, and it’s easier than it looks. I’ll show you exactly how to get it crisp, golden, and completely swoon-worthy.
The Story Behind This Recipe
Here’s why I love this Banana Pudding Funnel Cake: it uses pantry staples and it tastes like home. Banana Pudding Funnel Cake is what I make when I can’t decide between a county fair classic and a cozy bowl of creamy dessert. Maybe you’ve…
How To Make Banana Pudding Funnel Cakes
Ingredients
Here’s what you’ll need to make the batter, the creamy filling, and the toppings that make this dessert taste like your favorite banana pudding in funnel cake form. I keep things simple and pantry-friendly.
- 2 cups Bisquick baking mix
- 1 cup whole milk, plus more as needed
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Vegetable oil for frying (enough for 1 to 1.5 inches in the pan)
- 2 ripe bananas, sliced
- 1 package instant vanilla pudding mix
- 2 cups cold milk for the pudding
- 1 cup whipped cream or whipped topping
- Powdered sugar for dusting
- Vanilla wafers, crushed and whole, for crunch
- Optional drizzle: caramel sauce
Step by Step
- Make the pudding first: whisk the instant pudding with cold milk until thick. Fold in whipped cream for extra lightness. Chill.
- Prepare the batter: whisk eggs, milk, sugar, and vanilla. Stir in Bisquick until smooth and pourable. You want it to flow like a thick pancake batter. If it’s too thick, add a splash of milk.
- Heat the oil: bring oil to about 350 F. Keep a steady heat for even frying.
- Funnel it: transfer batter to a squeeze bottle, piping bag, or even a zip-top bag with the corner snipped. Spiral the batter into the hot oil, then crisscross a few lines over the spiral to hold it together.
- Fry and flip: cook each side 1 to 2 minutes until golden. Remove and set on a cooling rack or paper towels.
- Build your dessert: dust with powdered sugar, spoon on a cloud of the chilled vanilla cream filling, add banana slices, sprinkle crushed wafers, and drizzle caramel if you like. Finish with a whole wafer on top.
Make Ahead and Storage
Funnel cakes are best fresh, but you can mix the dry batter portion ahead and store it in a jar. The vanilla pudding mixture can be made a day early. Keep bananas fresh by slicing right before serving so they don’t brown. If you have leftover cream, spoon it into jars for quick treats. For more easy make-ahead banana desserts, try these cute banana pudding cups for lunchbox-sized sweetness.
I made this for my sister’s birthday and everyone thought I bought it from a fair. The outside was crispy and the banana pudding layer tasted like a hug. We didn’t have a funnel, so a squeeze bottle worked perfectly.
Tips For Deep Frying
Deep frying at home doesn’t have to be intimidating. A few smart tricks keep your Banana Pudding Funnel Cake golden and not greasy. Here’s what I’ve learned after plenty of trial and error.
- Use a heavy skillet or a deep pot with high sides. Aim for 1 to 1.5 inches of oil.
- Keep the heat steady at 350 F. If you don’t have a thermometer, test a drip of batter. It should bubble quickly and rise to the top without smoking.
- Don’t crowd the pan. Fry one cake at a time so the oil stays hot and the cake cooks evenly.
- Drain on a rack instead of paper towels for the crispiest results.
- Powdered sugar goes on right away so it clings, but add the pudding and bananas after a brief cool-down so things don’t melt too fast.
- For a lighter spin on fair-style desserts, an air fryer is fun for other treats like these air fryer cherry cheesecake egg rolls. Different vibe, same crunchy joy.
If it’s your first time frying, practice with a small swirl to test your batter thickness and heat. Once that test cake turns out golden and crisp, you’re ready for the main event.
What Is Bisquick?
Bisquick is a pre-mixed blend of flour, leavening, salt, and fat that makes quick batters a breeze. It keeps the batter consistent and easy to pour, which is exactly what we want for a steady funnel stream. If you’re out of Bisquick, you can fake it with all-purpose flour, baking powder, a pinch of salt, and a little melted butter or oil, but using the real thing tends to yield a more uniform texture.
In this recipe, Bisquick creates a batter that stays crisp at the edges and tender in the center. That balance is everything for a great Banana Pudding Funnel Cake. If you want more bakes and sweet projects after this, head to the cake recipe collection for inspiration and easy wins.
Easy Vanilla Cream Filling
The vanilla cream filling is the heart of the banana pudding flavor. It’s simple, fast, and super forgiving. You whisk instant pudding with cold milk until it thickens, then fold in a scoop of whipped cream for that soft, billowy vibe. The result is light and cool, perfect against the warm, crunchy cake.
Want to add an extra layer of banana flavor? Mash half a banana and whisk it into the pudding before it sets. Chill for at least 20 minutes so the texture firms up. A little salt brings out the vanilla notes, so don’t be afraid of a tiny pinch. If you’re into layered fruit and cream desserts, you might love this playful strawberry cheesecake banana pudding for another weekend treat idea.
When it’s time to serve, I like to spread the cream filling in a circle on top of the funnel cake, add banana slices, then more cream. Stacking gives you creamy bites all the way through.
How to Decorate a Banana Pudding Cake
This is where you can make it as low-key or as extra as you want. I’m a fan of simple, pretty layers that look messy in a good way. Here’s my easy decorating flow that always gets compliments.
First, dust the hot cake with powdered sugar so it clings. Spoon on a layer of vanilla cream. Add banana slices and a sprinkle of crushed vanilla wafers for crunch. Repeat with a little more cream and a few whole wafers standing upright. A gentle drizzle of caramel makes the banana flavor pop, and a final sprinkle of wafer crumbs finishes it off.
Building in layers helps every bite taste balanced, not just the top. If you love single-serve layered desserts with creamy textures, check out these cute apple pie cheesecake trifles for another fun style to try later.
Serve right away while the cake is still warm and the cream is cool. That temperature contrast is a big part of what makes Banana Pudding Funnel Cake so addictive.
Common Questions
Can I make the batter without Bisquick?
Yes. Use 1.5 cups all-purpose flour, 2 teaspoons baking powder, 1 tablespoon sugar, a pinch of salt, and 2 tablespoons melted butter. Add milk until pourable.
What oil is best for frying?
Vegetable, canola, or peanut oil. Choose something neutral with a high smoke point so the batter browns evenly without flavor changes.
How do I keep my funnel cake from getting soggy?
Keep the oil hot and drain on a rack. Add the cream after a brief cool-down so steam doesn’t soften the crust too much.
Can I make Banana Pudding Funnel Cake ahead of time?
Fry right before serving for the best texture. You can prep the cream and slice bananas ahead, then assemble fast.
What if I don’t have a funnel?
Use a squeeze bottle, piping bag, or a zip-top bag with a small corner cut off. Control the flow and aim for a tight spiral.
Sweet send-off and final thoughts
If you’ve been craving fair food at home, Banana Pudding Funnel Cake checks every box. The batter is quick, the cream is easy, and those crunchy wafers tie it all together. Use the tips above, keep that oil steady, and you’ll get a golden, crisp result with minimal fuss. If you want more variations or methods, I found helpful ideas from Banana Pudding Funnel Cakes – The Six Figure Dish and this pro-style guide at Banana Pudding Funnel Cake – Gold Medal Products Co.. Now it’s your turn to grab a fork and make a little magic at home.
Banana Pudding Funnel Cake
Ingredients
Method
- Make the pudding first: whisk the instant pudding with cold milk until thick. Fold in whipped cream for extra lightness. Chill.
- Prepare the batter: whisk eggs, milk, sugar, and vanilla. Stir in Bisquick until smooth and pourable. You want it to flow like a thick pancake batter. If it’s too thick, add a splash of milk.
- Heat the oil: bring oil to about 350°F. Keep a steady heat for even frying.
- Transfer batter to a squeeze bottle, piping bag, or even a zip-top bag with the corner snipped. Spiral the batter into the hot oil, then crisscross a few lines over the spiral to hold it together.
- Cook each side for 1 to 2 minutes until golden. Remove and set on a cooling rack or paper towels.
- Dust with powdered sugar, spoon on a cloud of the chilled vanilla cream filling, add banana slices, sprinkle crushed wafers, and drizzle caramel if desired. Finish with a whole wafer on top.
