Gluten-Free Banana Pudding 7UP Pound Cake that’s rich, moist, and bursting with banana flavor, with a hint of citrus sparkle from 7UP and the creamy goodness of pudding. Perfect for any celebration or a comforting treat!
🍌 Gluten-Free Banana Pudding 7UP Pound Cake
⭐ Ingredients:
Dry:
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2½ cups gluten-free all-purpose flour (with xanthan gum)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
Wet:
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1 cup unsalted butter, softened
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1¾ cups granulated sugar
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3 large eggs
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2 very ripe bananas, mashed (about 1 cup)
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¾ cup banana cream instant pudding mix (dry mix only)
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½ cup sour cream (or Greek yogurt)
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½ cup 7UP (room temp, not diet)
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1½ tsp vanilla extract
Optional Glaze:
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1 cup powdered sugar
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1–2 tbsp 7UP
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½ tsp banana extract (optional)
🧁 Instructions:
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Preheat oven to 325°F (160°C). Grease and flour a bundt or tube pan with gluten-free flour.
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Mix Dry Ingredients:
In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. -
Cream Butter and Sugar:
In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes). -
Add Eggs:
Beat in eggs one at a time, mixing well after each. -
Add Bananas & Pudding Mix:
Stir in mashed bananas, pudding mix, sour cream, and vanilla until smooth. -
Alternate Flour and 7UP:
Add the dry ingredients to the wet mixture in 3 additions, alternating with 7UP. Mix gently until just combined. -
Pour & Bake:
Pour into prepared pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick comes out clean. -
Cool:
Cool in the pan for 15 minutes, then turn out onto a rack to cool completely. -
Glaze (optional):
Mix glaze ingredients until smooth. Drizzle over the cooled cake.
🍰 Tips:
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Use room-temperature eggs and butter for best texture.
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You can swap banana pudding with vanilla or cheesecake pudding mix for variation.
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For a stronger banana taste, add ½ tsp banana extract.
