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Banana crêpe cake with yogurt and walnut butterscotch from Smitten Kitchen by Deb Perelman

  • bananas
  • ground cinnamon
  • whipping cream
  • walnuts
  • Greek yogurt
  • cream cheese
  • eggs
  • milk
  • ground cloves
  • whole nutmeg

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Notes about this recipe

  • nicolemorgan86 on April 23, 2012

    This was ridiculously good! It does take a while to make since there are so many components, but it's truly really simple (yes, even the crepes). A tip to getting a really clean slice--stick the cake in the fridge for a bit so that the filling firms up a little. And yes, once you start eating it, the neat little stacks of crepe will probably start tipping over, but it's still just as good. I guess if you used a fork & knife, it would stay prettier, but we just dug in with forks alone. The crepes are also awesome on their own and taste exactly like an amazingly moist banana bread. I'd definitely make just the crepes for a fun breakfast. I think this cake would also be awesome with an espresso/coffee component (maybe alternating an espresso whipped cream in some layers?).

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