banana bread crepe cake with butterscotch

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 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
• 1/4 teaspoon flaky sea salt, or to taste