Caramel Banana Funnel Cake

Freshly fried funnel cake with rum-flambéed caramel bananas, confectioners’ sugar and whipped cream.

Ingredients

• Funnel Cake Batter and Frying — ¾ cup All-Purpose Flour
• Funnel Cake Batter and Frying — 1 Tbsp Granulated Sugar
• Funnel Cake Batter and Frying — ½ tsp Baking Powder
• Funnel Cake Batter and Frying — Pinch of Kosher Salt
• Funnel Cake Batter and Frying — ½ cup Whole Milk
• Funnel Cake Batter and Frying — 1 Large Egg
• Funnel Cake Batter and Frying — ½ tsp Vanilla Extract
• Funnel Cake Batter and Frying — Confectioners’ Sugar
• Funnel Cake Batter and Frying — 3 cups Vegetable Oil
• Caramel Bananas — 2 Large Bananas Halved Lengthwise and Halved Again
• Caramel Bananas — 3 Tbsp Salted Butter Room Temperature
• Caramel Bananas — ½ tsp Ground Cinnamon
• Caramel Bananas — ½ cup Dark Brown Sugar Packed
• Caramel Bananas — 3 Tbsp Spiced Rum
• To Serve — Whipped Cream

Method

1. HEAT THE FRYING OIL: Heat the 3 cups vegetable oil gradually in a large sauté pan over medium heat to 365–375°F, allowing about 15 minutes. Hold at that temperature for frying.
2. START THE BANANAS: In a second, medium sauté pan over medium heat, stir the butter, brown sugar and cinnamon until the butter melts and combines with the sugar. Add the bananas and coat with the mixture.
3. FLAMBÉ: Make space in the center of the pan. Remove from the heat before adding the measured rum, then carefully ignite with a long lighter, keeping clear of the hood and overhead cabinets. Never pour from the bottle into the pan. Let the flames subside and cook for 3–5 minutes, gently stirring, until the bananas soften and the caramel thickens.
4. MAKE THE BATTER: Mix the flour, baking powder, granulated sugar and salt in one bowl. Mix the milk, vanilla and egg in another. Combine the wet and dry ingredients and whisk vigorously until smooth.
5. FRY: Using a funnel-spout pitcher or wide-opening squeeze bottle, pour the batter into the hot oil in a circular pattern. Cook for 2 minutes, flip and cook for another 2 minutes. Transfer to paper towels and generously coat with confectioners’ sugar.
6. SERVE: Top with the bananas and caramel, then finish with whipped cream and additional confectioners’ sugar.