Banana Crepe Cake With Yogurt And Walnut Butterscotch

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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

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