Caramel Banana Funnel CakE
45 Minutes | Serves 2-4
Funnel Cake Batter and Frying
¾ cup All-Purpose Flour
1 Tbsp Granulated Sugar
½ tsp Baking Powder
Pinch of Kosher Salt
½ cup Whole Milk
1 Large Egg
½ tsp Vanilla Extract
Confectioners’ Sugar
3 cups Vegetable Oil
Caramel Bananas
2 Large Bananas Halved Lengthwise and Halved Again
3 Tbsp Salted Butter Room Temperature
½ tsp Ground Cinnamon
½ cup Dark Brown Sugar Packed
3 Tbsp Spiced Rum
Place a large sauté pan on medium heat. Add the vegetable oil. Slowly heat to at least 365 degrees. This should take about 15 minutes. Hold between 365 and 375 degrees until ready to fry.
Place a medium-sized sauté pan on medium heat. Add the salted butter, brown sugar and cinnamon. Stir constantly until the butter melts and is incorporated with the sugar. Add the bananas and coat with the sugar mixture. Create space in the middle of the pan and add the spiced rum. Immediately ignite the rum to flambé the bananas. Cook for 3-5 minutes until bananas soften and the caramel thickens, gently stirring constantly.
To prepare the funnel cake batter, combine the flour, baking powder, granulated sugar and kosher salt in a mixing bowl. Mix the dry ingredients together. Combine the milk, vanilla extract and egg in a mixing bowl. Mix the wet ingredients together. Combine the wet and dry ingredients together and whisk vigorously until the batter is smooth.
Pour the batter into the vegetable oil in a circular motion using a pitcher with a funnel spout or a squirt bottle with a large opening.
Cook for 2 minutes. Flip the funnel cake and cook for an additional 2 minutes. Transfer from the oil directly to a plate lined with paper towels. Generously coat with confectioners’ sugar.
Top the funnel cake with the bananas and caramel. Finish with whipped cream and additional confectioners’ sugar.
Funnel Cake Batter and Frying
¾ cup All-Purpose Flour
1 Tbsp Granulated Sugar
½ tsp Baking Powder
Pinch of Kosher Salt
½ cup Whole Milk
1 Large Egg
½ tsp Vanilla Extract
Confectioners’ Sugar
3 cups Vegetable Oil
Caramel Bananas
2 Large Bananas Halved Lengthwise and Halved Again
3 Tbsp Salted Butter Room Temperature
½ tsp Ground Cinnamon
½ cup Dark Brown Sugar Packed
3 Tbsp Spiced Rum
Place a large sauté pan on medium heat. Add the vegetable oil. Slowly heat to at least 365 degrees. This should take about 15 minutes. Hold between 365 and 375 degrees until ready to fry.
Place a medium-sized sauté pan on medium heat. Add the salted butter, brown sugar and cinnamon. Stir constantly until the butter melts and is incorporated with the sugar. Add the bananas and coat with the sugar mixture. Create space in the middle of the pan and add the spiced rum. Immediately ignite the rum to flambé the bananas. Cook for 3-5 minutes until bananas soften and the caramel thickens, gently stirring constantly.
To prepare the funnel cake batter, combine the flour, baking powder, granulated sugar and kosher salt in a mixing bowl. Mix the dry ingredients together. Combine the milk, vanilla extract and egg in a mixing bowl. Mix the wet ingredients together. Combine the wet and dry ingredients together and whisk vigorously until the batter is smooth.
Pour the batter into the vegetable oil in a circular motion using a pitcher with a funnel spout or a squirt bottle with a large opening.
Cook for 2 minutes. Flip the funnel cake and cook for an additional 2 minutes. Transfer from the oil directly to a plate lined with paper towels. Generously coat with confectioners’ sugar.
Top the funnel cake with the bananas and caramel. Finish with whipped cream and additional confectioners’ sugar.