Pour a little over 1 inch of oil into a large pot.
Heat the oil to 355 degrees F.
In a bowl, combine the Bisquick mix, milk, eggs and vanilla extract. Whisk together until fully combined. Transfer the funnel cake batter into a squeeze bottle using a funnel if you have one. Otherwise, you may use a regular cup to pour the batter into the oil but you’ll have to control how much batter comes out to achieve the correct shape for the funnel cakes.
Pour the batter into the hot oil making a circle first, then drizzling from side to side to create that classic funnel cake design. Fry for 30-45 seconds on each side or until golden.
Transfer to a cooling rack or plate and continue frying the rest of the cakes until the batter has finished. Add more oil to the pot as needed since the cakes will absorb most of it. In a separate bowl, combine the banana pudding mix and cold milk. Whisk together until the mixture has thickened into a pudding like consistency. This should take about 5 minutes. Top each of the banana pudding funnel cakes with powdered sugar, banana pudding, sliced bananas and Nilla wafer crumbs before serving.
- Transfer the funnel cakes to a cooking rack after frying so they remain nice and crispy.
- Check the temperature of the oil with a kitchen thermometer before cooking the cakes so they cook correctly without getting soggy or burning.
- This squeeze bottle works well for drizzling the batter into the oil.
Calories: 111kcal | Carbohydrates: 23g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 382mg | Potassium: 25mg | Sugar: 19g | Vitamin A: 79IU | Calcium: 10mg | Iron: 1mg