As a baker, wait but I’m not a baker yet. Ok I’ll correct this.
As someone who makes dessert a lot (sounds better, doesn’t it?), I don’t like to eat cake. People are always shocked every time I say it. I do try my cake, just a tiny bite. But not for this one…
Banana Bread Crepe Cake with Butterscotch
- 4 Tbsp butter, melted
- 1 large (will weigh 6 ounces/170 grams) ripe banana, pureed
- 1 cup (235 ml) milk
- 3/4 cup (95 grams) all-purpose flour
- 4 large eggs
- 2 Tbsp (25 grams) light brown sugar
- ½ tsp vanilla extract
- ¼ tsp table salt
- ½ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- Pinch of ground cloves
How it works:
- Blend banana in food processor until totally smooth
- Add melted butter. Blend again.
- Add remaining ingredients. Blend.
- Pour to bowl, cover with plastic wrap, chill for at least an hour (preferably overnight up to 2 days). When you remove the batter, it will seem surprisingly thick.
- Heat a medium skillet or crepe pan, medium-high heat.
- Pour batter into skillet, cook and flip. You know how to make crepe, please.
- Repeat and let them cool.
Cream cheese yogurt filling
- 8 ounces (225 grams) cream cheese, well-softened
- 1½ cups (345 grams) plain Greek-style yoghurt
- ⅓ cup (65 grams) granulated sugar
- ½ tsp vanilla extract
- Whip cream cheese until fluffy, then beat in yoghurt ½ cup (120 ml) at a time.
- When fully combined, add sugar and vanilla. Beat until rich and fluffy.
Assemble crepe cake: Lay first crepe on a cake plate or serving platter. Spread with yoghurt-cream cheese filling. Repeat with all but the last remaining crepe, which should be stacked but have no filling on top, as it is the lid.
Walnut butterscotch topping
- ½ cup (120 ml) heavy whipping cream
- ¼ cup (50 grams) packed dark brown sugar
- 1 tablespoon (15 grams) unsalted butter, room temperature
- ½ cup (about 50 grams) chopped walnuts, toasted
- ½ teaspoon vanilla extract
- ¼ teaspoon flaky sea salt, or to taste
Last but not least…
- Cream + brown sugar + butter in saucepan, over medium-high heat.
- Bring the mixture to boil, then reduce the heat. Let it simmer for 10 minutes.
- Stir occasionally in the beginning and more frequently as it reduces and thickens. It’s done when it becomes thick and smells toasty.
- Stir in vanilla and salt, then walnuts.
- Immediately pour over crepes.
I’m kind of sure that you also won’t share this with anyone. So, enjoy!