Mini Banana Funnel Cakes are infused with cinnamon and shaped into mini swirls of deep fried goodness. Dusted with a coating of powdered sugar and drizzled with chocolate ganache!
If you’ve been hanging out in my little corner over here for a while, you’d come to notice I like my desserts fried.
Don’t you think if you’re going to be diving into something sweet and full of those invisible calories, why not have it fried?!
Last Fall, I shared with you my Mini Pumpkin Funnel Cakes. I’m obsessed with pumpkin flavored anything.
And, if that’s means frying it up– I did.
I’ll give my family and you a break during this time from pumpkin. But deep down inside, I could really could go for some… but I’ll go to my next favorite baking ingredient– the over ripened bananas. These kind of bananas are the best for baking, by the way.
Otherwise, they are never eaten up here in this house.
I am presenting you different version of my funnel cake recipe.
These Mini Banana Funnel Cakes are beyond moist on the inside and increditably crispy on the outside. One bite and you’ll know exactly what I mean!
These little minis are great naked (aka, plain)… or with some drizzle action of Chocolate Ganache.
- 1 1/3 cup all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 large egg
- 1 teaspoon vanilla
- 1/4 cup milk (I use whole milk.)
- 2 large over ripened bananas
- 3 tablespoons sour cream, or plain Greek yogurt
- 2 1/2 cups peanut oil for frying, may use vegetable oil. (I found the peanut oil taste better and was more crunchy on the outer edges.)
- powdered sugar, for dusting
- 1/4 cup heavy whipping cream
- 1/2 cup chocolate chips
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla
- In a large mixing bowl, start by whisking together the flour, salt, baking soda, baking powder, sugar, brown sugar, cinnamon, and nutmeg. Set aside.
- Puree peeled bananas, egg, milk, sour cream (or Greek yogurt), and vanilla in a food processor or blender. Pour into the dry ingredients and gently stir until you no longer see flour. Do not over mix.
- Heat oil in a large skillet on medium heat. (Depending upon your skillet and stove, you may adjust the temperature a little higher or lower.)
- Spoon batter into a piping bag with a small to medium tip. OR you may use a plastic bag with one corner snipped without a tip. (I used a Wilton size 32 tip. It is an opened star tip to give the funnel cakes a different outer edge texture and look.)
- Pipe the batter into the heated oil with a small circular pattern starting from the inside winding your way outwards. I made these to be about 3 inches wide.
- Allow them to cook on each side for about 1 minute and a half. A total of about 3 minutes. Again, it also depends on how your pan heats up.
- Use a flat spatula to lightly and carefully flip the funnel cakes over. (If using tongs, place the tongs on the left and right of the frying batter– not from top to bottom.)
- Drain on paper towels.
- Heat whipping cream in a heat safe bowl in microwave for 45 seconds. Stir in butter, vanilla, and chocolate chips until completely melted. Drizzle over funnel cakes with a dusting of powdered sugar.
- Makes about one dozen 3 inch sized mini funnel cakes. May be stored in a closed container at room temperature for up to 2 days. Best served right out of the fryer. Store leftover ganache in refrigerator for up to 4 days. Heat to reuse.
Go a little further and top these funnel cakes with a dollop of whipped cream.
You’ll have no regrets!
***What is your favorite fried treat?***Sharing these Mini Banana Funnel Cakes with: Inside Brucrew Life My Craftily Ever After Dolen Diaries Ginger Snap Crafts Lady Behind The Curtain The Best Blog Recipes Pickled Okra Nancherrow I Heart Naptime Cooking With Curls Six Sisters Stuff The Weary Chef Sewlicious Home Decor USS Crafty Buns In My Oven Chef In Training