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banana bread crepe cake with butterscotch


banana bread crepe cake with butterscotch Recipe

Ingredients:
  • 4 tablespoons butter, melted and cooled slightly, plus extra for greasing pan
  • 1 large (will weigh 6 ounces/170 grams be about 6 inches long when unpeeled) speckly ripe banana (should yield a scant 1/2 cup peeled, pureed)
  • 1 cup (235 ml) milk
  • 3/4 cup (95 grams) all-purpose flour
  • 4 large eggs
  • 2 tablespoons (25 grams) light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of ground cloves
  • 8 ounces (225 grams) cream cheese, well-softened
  • 1 1/2 cups (345 grams) plain Greek-style yogurt
  • 1/3 cup (65 grams) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (120 ml) heavy whipping cream
  • 1/4 cup (50 grams) packed dark brown sugar
  • 1 tablespoon (15 grams) unsalted butter, at room temperature
  • 1/2 cup (about 50 grams) chopped walnuts, toasted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon flaky sea salt, or to taste
Directions:
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