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Banana Pudding Funnel Cake

A delicious mash-up of classic funnel cake and creamy banana pudding, this recipe is perfect for satisfying your cravings for fair food at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Fair Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 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
Filling and Toppings
  • 2 ripe bananas, sliced
  • 1 package instant vanilla pudding mix
  • 2 cups cold milk for the pudding
  • 1 cup whipped cream or whipped topping
  • Vanilla wafers, crushed and whole, for crunch optional drizzle: caramel sauce

Method
 

Preparation
  1. Make the pudding first: whisk the instant pudding with cold milk until thick. Fold in whipped cream for extra lightness. Chill.
  2. 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.
  3. Heat the oil: bring oil to about 350°F. Keep a steady heat for even frying.
Cooking
  1. 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.
  2. Cook each side for 1 to 2 minutes until golden. Remove and set on a cooling rack or paper towels.
Assembly
  1. 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.

Notes

Funnel cakes are best fresh, but you can mix the dry batter portion ahead and store it in a jar. Keep bananas fresh by slicing right before serving. If you don’t have a funnel, use a squeeze bottle or piping bag for easy control.