I actually don’t think I can put into words how ecstatic I am that school is over and summer is finally here! Immediately, me and my friend found this awesome recipe that involves two of our favorite things: fried dough and bananas. I’ve never fried anything at home before, but I’ve watched so many cooking shows I had a good idea of how to do it. Well, I gave it a shot and it actually came out very well! The only tough part was that the outside would cook a lot faster than the inside. Other than that, they were amazing, and trust me, you definitely need the chocolate ganache on top!
- 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.