Banana Bread Crepe Cake with Butterscotch
Photo © Deb Perelman
- 4 tablespoons butter, melted and cooled slightly, plus extra for greasing pan
- 1 large (6 ounce) speckly ripe banana (schooled yield a scant 1/2 cup pureed)
- 1 cup milk
- 3/4 cup all-purpose flour
- 4 large eggs
- 2 tablespoons 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 cream cheese, well-softened
- 1 1/2 cup plain Greek-style yogurt
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/4 cup packed dark brown sugar
- 1 tablespoon unsalted butter, at room temperature
- 1/2 cup chopped walnuts, toasted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon flaky sea salt, or to taste
- This recipe is vegetarian
- Produce
- (6 ounce) speckly ripe banana, large (1)
- Walnuts, toasted (1/2 cup)
- Cooking & Baking
- All-purpose flour (3/4 cup)
- Brown sugar, light (2 tablespoons)
- Brown sugar, packed dark (1/4 cup)
- Cinnamon, ground (1/2 teaspoon)
- Cloves, ground (1 Pinch)
- Granulated sugar (1/3 cup)
- Nutmeg (1/4 teaspoon)
- Sea salt, flaky (1/4 teaspoon)
- Table salt (1/4 teaspoon)
- Vanilla (1 1/2 teaspoon)
- Dairy
- Butter (4 tablespoons)
- Butter, unsalted (1 tablespoon)
- Cream cheese (8 ounces)
- Greek-style yogurt, plain (1 1/2 cup)
- Heavy whipping cream (1/2 cup)
- Milk (1 cup)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published April 16, 2012 (10 months ago).
469 people saved this recipe.
