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Banana Split Funnel Cake

Recipe courtesy of Kelsey Nixon

Show: Kelsey's Essentials

Episode: Junk Food Essentials

Banana Split Funnel Cake

Name: Banana Split Funnel Cake
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 funnel cakes
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/4 cups milk; 1/2 cup Strawberry Syrup, plus more for garnishing, recipe follows; 2 eggs; Vegetable oil, for frying; Powdered sugar, for dusting.; 4 cups vanilla ice cream; 2 cups strawberries, sliced; 4 bananas, sliced 1/4-inch thick; Chocolate sauce, for drizzling; 1 cup heavy cream, whipped and sweetened with 1 tablespoon powdered sugar; 1/2 cup chopped pecans, optional; 8 maraschino cherries, with stems; 2 cups fresh strawberries, chopped; 1/2 cup sugar; 1/2 teaspoon lemon zest

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Level: Easy
Total: 1 hr 15 min

Prep: 15 min
Inactive: 20 min
Cook: 40 min

Yield: 8 funnel cakes

Level: Easy
Total: 1 hr 15 min

Prep: 15 min
Inactive: 20 min
Cook: 40 min

Yield: 8 funnel cakes

Ingredients

Funnel Cake:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups milk

1/2 cup Strawberry Syrup, plus more for garnishing, recipe follows

2 eggs

Vegetable oil, for frying

Powdered sugar, for dusting.

4 cups vanilla ice cream

2 cups strawberries, sliced

4 bananas, sliced 1/4-inch thick

Chocolate sauce, for drizzling

1 cup heavy cream, whipped and sweetened with 1 tablespoon powdered sugar

1/2 cup chopped pecans, optional

8 maraschino cherries, with stems

Strawberry Syrup:

2 cups fresh strawberries, chopped

1/2 cup sugar

1/2 teaspoon lemon zest

Directions

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Whisk together the flour, baking powder and salt in a large bowl. Whisk together the milk, Strawberry Syrup and eggs in a medium bowl. Make a well in the flour mixture, and then pour in the egg mixture and whisk until well combined. Let the mixture rest for 10 minutes.
Preheat the oven to 250 degrees F. Heat 1 inch of oil in a medium straight-sided skillet to 375 degrees F.
Spoon 3/4 cup of the batter into a funnel with a 1/2-inch tip, keeping the opening at the bottom closed with your finger. Place the funnel over the skillet, release your finger and pour the batter through the funnel, moving to create a round, lacy funnel cake no bigger than 7 inches in diameter (or as big or small as you want!), creating thick, even strands so the cake cooks evenly. Fry the cake until beginning to brown and crisp, 2 minutes, and then flip and cook until done, another 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep in the warm oven as you finish making the funnel cakes in batches.
To serve, place 1 funnel cake on each plate and dust with powdered sugar. Top each with 2 scoops of ice cream, some strawberries and bananas and drizzle with chocolate sauce and leftover Strawberry Syrup. Finish with the sweetened whipped cream, pecans, if using, and a maraschino cherry.

Strawberry Syrup:

Yield: 1 cup.

Combine the strawberries, sugar, lemon zest and 1/2 cup water in a medium saucepan. Bring to a boil and cook until thick and syrupy, about 10 minutes. Puree in a food processor, strain and let cool before using.

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Show: Kelsey's Essentials

Episode: Junk Food Essentials

Categories:

Sweet Recipes

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