Grease a box mould (approx. 11 x 30 cm) and dust with flour. Whip the oil, 100 g room-warm peanut cream, 150 g sugar, vanillin sugar and eggs with the whisk of the hand mixer for approx. 5 minutes.
Mix flour, cocoa and baking powder. Peel 1 banana and mash it with a fork. Stir the banana first, then the flour mixture briefly into the egg-fat cream. Fold in the chocolate drops. Put the dough into the prepared form, smooth it down.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes (stick test).
Peel the remaining bananas, cut them into slices and sprinkle with lemon juice. After about 10 minutes of baking time, place about half of the bananas in the middle of the cake in a line close together lengthwise.
Finish baking. Take the cake out of the oven and let it cool down for about 10 minutes. Then carefully remove from the tin and let it cool down. Caramelise 75 g sugar in a pan, stir in peanuts. Spread on a piece of baking paper and let it cool down.
Cut the remaining banana slices into cubes. Coarsely chop approx. 1/3 peanut caramel, put aside. Finely grind the remaining peanut caramel in the universal chopper. Whip cream cheese, 1 tbsp. sugar and 200 g cream in a high mixing bowl with the whisk of the hand mixer until stiff.
Stir in banana cubes and ground peanut caramel. Cut the cake in half crosswise. Spread the bottom half with the cream. Carefully place the upper half on top. Chill for about 1 hour.
Heat 100 g cream. Gradually mix with 75 g peanut butter. Spill over the cake. Sprinkle with peanut caramel.