Have you ever tried a Banana Cream Pie? In case you say “yes” I’m pretty sure you will love this version here. Let me show you hot to make a Banana Cream Pie Tray Bake ;)
You might have heard there is a book out there with my recipes called “Bake in the USA”. All of my favorite bakes – cakes, cookies, pies and more. One of the recipes in the book is a delicious Banana Cream Pie. Definitely, a recipe I recommend if you like bananas and pie (besides all other recipes in the book of course) – pretty sure you will like it ;)
Today I transformed this classic pie recipe into a tray bake. Instead of a crust with graham crackers, I made a basic cake layer – topped with bananas, salted caramel with peanuts, a pudding cream layer and heavy cream. Delicious combination!
You can prepare the cake in advance, but be warned – the caramel melts after a certain time inside or on top of the cake. I recommend to prepare and eat the cake on the same day. If you need to bake the cake in advance, finish the whipped cream layer and caramel decoration right before serving – this way the cake still looks good even though the caramel inside has melted already into the cake layer. Still delicious though, just not crunchy anymore ;)
Note: I recommend to get on of these baking frames* if you don’t have one already – helps a lot to get a cake with nice layers and sharp edges.
INGREDIENTS / ZUTATEN
1 1/2 cups (150g) sugar
1/2 cup (120g) butter, at room temperature
3 medium eggs
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1 tbsp. baking powder
pinch of salt
zest of 1 organic lemon
1 tbsp. milk
For the salted peanut caramel:
3/4 cup (150g) sugar
3.5 oz. (100g) salted peanuts
pinch of flaky sea salt
For the banana pudding filling:
1 1/2 tsp. powdered gelatin
3 tbsp. boiling water
1 1/2 cups (360ml) milk
1/2 cup (100g) sugar
3 tbsp. all-purpose flour
2 egg yolks
1 tsp. vanilla extract
3 medium ripe bananas, sliced
For the decoration:
1 1/4 cups (300ml) heavy cream
2 tbsp. confectioners’ sugar
salted peanut caramel
150g Zucker
120g weiche Butter
3 Eier (M)
1 TL Vanille Extrakt
200g Mehl (Type 405)
1 EL Backpulver
Prise Salz
Abrieb von 1 Bio-Zitrone
1 EL Milch
Für das Erdnuss-Salz-Karamell:
150g Zucker
100g gesalzene Erdnüsse
Prise Meersalzflocken
Für die Bananenfüllung:
1 1/2 TL gemahlene Gelatine
3 EL kochendes Wasser
360ml Milch
100g Zucker
3 EL Mehl (Type 405)
2 Eigelb
1 TL Vanilleextrakt
3 mittelgroße, reife Bananen, in Scheiben
Für die Dekoration:
300ml Schlagsahne
2 EL Puderzucker
Erdnuss-Salz-Karamell
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar to a large bowl and beat on high speed until light and fluffy. Add the eggs one by one and mix well after each addition. Mix in the vanilla extract. Mix the flour with baking powder, salt and lemon zest and add together with the milk to the bowl and mix in – do not overmix. Pour the batter onto the prepared baking tray, smooth out the top and bake for 26-30 minutes – until a toothpick inserted in center comes out clean. Let cool down completely on a wire rack.
3. Line a baking sheet with baking parchment and set aside. Add the sugar for the caramel to a saucepan and melt over medium-high heat. Do not stir, just move the saucepan a bit when you see the sugar starts to melt. As soon as the sugar has melted completely and has a nice golden color, take off the heat and mix in the salted peanuts. Pour the coated peanuts onto the baking sheet with baking parchment and spread evenly – be quick, it starts to harden immediately. Sprinkle with some flaky sea salt and let cool down completely. When cooled, chop coarsely – keep some larger pieces for the decoration.
4. Add the powdered gelatin into a small bowl, mix with the boiling water and mix until dissolved completely. Set aside. Add the milk, sugar and egg yolks do a saucepan and mix. Add the flour and mix until well combined. While stirring constantly, bring to a boil. Let cook until the mixture thickens. Take off the heat and stir in the vanilla extract and gelatin. Set aside and let cool down a bit.
5. Place the cake layer in a baking frame – make sure it’s tight around the cake. Cut the bananas in slices and place on top of the cake layer, sprinkle with chopped caramel pieces and pour the pudding filling on top. Smooth out and place in the fridge for at least 2 hours.
6. Whip the heavy cream with the confectioners’ sugar until stiff peaks form. Spread on top of the cake to get an even and smooth layer. Remove the baking frame and place the cake on a serving plate. Decorate with the remaining caramel pieces and serve.
2. Die Butter mit dem Zucker in einer großen Schüssel hell und luftig aufschlagen. Die Eier eins nach dem anderen dazugeben und jeweils gut unterrühren, bevor man das nächste zugibt. Vanille Extrakt zugeben und unterrühren. Das Mehl mit dem Backpulver, Salz und Zitronenabrieb vermischen und dann mit der Milch zur Schüssel dazugeben und alles nur kurz verrühren. Den Teig auf das Blech geben und glattstreichen. Für 26-30 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Auf einem Kuchengitter komplett abkühlen lassen.
3. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Zucker für das Karamell in einen Topf geben und schmelzen lassen. Den Zucker dabei nicht rühren, nur den Topf leicht bewegen. Wenn der Zucker komplett geschmolzen ist und eine goldene Farbe bekommen hat, vom Herd nehmen und die Erdnüsse unterrühren. Die Masse auf das Blech schütten und darauf verteilen. Hier sollte man schnell arbeiten, da das Karamell schnell fest wird. Mit etwas Meersalzflocken bestreuen und dann komplett erkalten lassen. Den Block grob hacken, einige größere Stücke für die Dekoration zur Seite legen.
4. Die gemahlene Gelatine in eine kleine Schüssel geben und mit 3 Eßlöffeln kochendem Wasser verrühren, bis sich die Gelatine aufgelöst hat. Zur Seite stellen. Zucker, Milch und Eigelb in einen Topf geben und verrühren. Mehl zugeben und unterrühren, bis keine Klümpchen mehr zu sehen sind. Unter ständigem Rühren langsam erhitzen und zum Kochen bringen. So lange kochen lassen, bis die Masse andickt. Vom Herd nehmen und Vanilleextrakt und Gelatine unterrühren. Zur Seite stellen und etwas abkühlen lassen.
5. Die Kuchenschicht in einen Backrahmen legen – der Rahmen sollte rundum eng anliegen. Die Bananen in Scheiben schneiden und eng nebeneinander auf die Kuchenschicht legen. Mit dem gehackten Karamell bestreuen und dann die Puddingfüllung darauf verteilen und glattstreichen. Für mindestens 2 Stunden in den Kühlschrank stellen.
6. Die Sahne mit dem Puderzucker steif schlagen und dann auf der Puddingschicht verteilen und glattstreichen. Den Kuchen aus der Form lösen, auf eine Servierplatte setzen, mit dem restlichen Karamell dekorieren und dann servieren.
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Here is a version of the recipe you can print easily.
Banana Cream Pie Tray Bake
- Prep Time: 50
- Cook Time: 30
- Total Time: 180
Ingredients
For the cake layer
- 1 1/2 cups (150g) sugar
- 1/2 cup (120g) butter, at room temperature
- 3 medium eggs
- 1 tsp. vanilla extract
- 1 1/2 cups (200g) all-purpose flour
- 1 tbsp. baking powder
- pinch of salt
- zest of 1 organic lemon
- 1 tbsp. milk
For the salted peanut caramel
- 3/4 cup (150g) sugar
- 3.5 oz. (100g) salted peanuts
- pinch of flaky sea salt
For the banana pudding filling
- 1 1/2 tsp. powdered gelatin
- 3 tbsp. boiling water
- 1 1/2 cups (360ml) milk
- 1/2 cup (100g) sugar
- 3 tbsp. all-purpose flour
- 2 egg yolks
- 1 tsp. vanilla extract
- 3 medium ripe bananas, sliced
For the decoration
- 1 1/4 cups (300ml) heavy cream
- 2 tbsp. confectioners’ sugar
- salted peanut caramel
Instructions
- Preheat the oven to 350°F (175°C). Line a 9.5×7 inches (24x18cm) rectangle baking tray (or cookie sheet) with baking parchment and set aside.
- Add the butter and sugar to a large bowl and beat on high speed until light and fluffy. Add the eggs one by one and mix well after each addition. Mix in the vanilla extract. Mix the flour with baking powder, salt and lemon zest and add together with the milk to the bowl and mix in – do not overmix. Pour the batter onto the prepared baking tray, smooth out the top and bake for 26-30 minutes – until a toothpick inserted in center comes out clean. Let cool down completely on a wire rack.
- Line a baking sheet with baking parchment and set aside. Add the sugar for the caramel to a saucepan and melt over medium-high heat. Do not stir, just move the saucepan a bit when you see the sugar starts to melt. As soon as the sugar has melted completely and has a nice golden color, take off the heat and mix in the salted peanuts. Pour the coated peanuts onto the baking sheet with baking parchment and spread evenly – be quick, it starts to harden immediately. Sprinkle with some flaky sea salt and let cool down completely. When cooled, chop coarsely – keep some larger pieces for the decoration.
- Add the powdered gelatin into a small bowl, mix with the boiling water and mix until dissolved completely. Set aside. Add the milk, sugar and egg yolks do a saucepan and mix. Add the flour and mix until well combined. While stirring constantly, bring to a boil. Let cook until the mixture thickens. Take off the heat and stir in the vanilla extract and gelatin. Set aside and let cool down a bit.
- Place the cake layer in a baking frame – make sure it’s tight around the cake. Cut the bananas in slices and place on top of the cake layer, sprinkle with chopped caramel pieces and pour the pudding filling on top. Smooth out and place in the fridge for at least 2 hours.
- Whip the heavy cream with the confectioners’ sugar until stiff peaks form. Spread on top of the cake to get an even and smooth layer. Remove the baking frame and place the cake on a serving plate. Decorate with the remaining caramel pieces and serve.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
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