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Banana Cream Pie Blechkuchen | Bake to the roots

Banana Cream Pie Tray Bake

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  • Author: Bake to the roots
  • Prep Time: 50
  • Cook Time: 30
  • Total Time: 180



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


  1. 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.
  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.


  • Enjoy baking!


  • Serving Size: 12