banana bread crepe cake with butterscotch

Course Breakfast and Brunch

Ingredients in this Recipe

1 cup (235 ml) milk
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)
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon table salt
2 tablespoons (25 grams) light brown sugar
3/4 cup (95 grams) all purpose flour
4 large eggs
4 tablespoons butter, melted and cooled slightly, plus extra for greasing pan
Pinch of ground cloves

See Full Recipe at Smitten Kitchen