Mini Banana Funnel Cakes

Directions

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.

Chocolate Ganache

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.