Layer after layer of banana crepes and dulce de leche, topped with whipped cream and bananas foster!

I’ve been super into crepe cake ever since I made this Chocolate Hazelnut Crepe Cake a few months ago. Up until that point, I thought that crepes were this magical tour de force that only a seasoned pastry chef could accomplish. But after botching 2 weird-looking crepes, I quickly became a crepe master. It’s actually pretty easy.

Side note, who feels like they’re in a winter wonderland with that powdered sugar sprinkle tho?

Layer after layer of banana crepes and dulce de leche, topped with whipped cream and bananas foster!

So for my second crepe cake, I wanted to do something super indulgent. I’m a huge fan of dulce de leche and bananas, so I came up with this Bananas Foster Dulce de Leche Crepe Cake.

Making my crepes with bananas helped not only for added flavor, but also texture. Bananas cook on a griddle remarkably well (also see my Instagram recipe 4-ingredient protein blender pancakes), and impart this combination of moisture and fluffiness.

Layer after layer of banana crepes and dulce de leche, topped with whipped cream and bananas foster!

Then there’s the dulce de leche. If you’re pressed for time, you can always buy it at the grocery store, but I love making homemade dulce de leche. It’s only 1 ingredient: a can of sweetened condensed milk, cooked slowly for 3 hours until it turns into a gorgeous milky caramel.

(I actually did a test with homemade dulce de leche using a generic brand and a higher end brand of sweetened condensed milk, and the higher end one tasted way richer and more flavorful, so I definitely recommend picking up a quality SCM)

Layer after layer of banana crepes and dulce de leche, topped with whipped cream and bananas foster!

Happy almost weekend to you all. Hope you’re enjoying these first few weeks of spring!

XO

RECIPE

Bananas Foster Dulce De Leche Crepe Cake

Ingredients

for the salted dulce de leche

  • 15 oz can sweetened condensed milk
  • 3/4 teaspoon salt

for the crepes

  • 4 eggs
  • 2 1/4 cup flour
  • 2 medium bananas
  • 4 cups milk
  • 1/4 cup sugar
  • 2 tablespoons oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon

for the topping

  • 1 cup heavy whipping cream
  • 1/2 cup brown sugar
  • 1/4 cup dark rum
  • 2 tablespoons maple syrup
  • 4 tablespoons butter
  • 3 bananas, sliced lengthwise

Instructions

    to make the dulce de leche

    1. Remove the labeling from the sweetened condensed milk and place the can on its side in a pot of boiling water. Make sure the water covers the top of the can at all times (you will have to pour in more water from time to time). Lower the heat and simmer for 3 hours. Remove can from water, allow to cool slightly, then open and stir in salt. Set aside.

    to make the crepes

    1. Heat an 8 inch non-stick skillet over medium heat.
    2. In a food processor or blender, pulse all crepe ingredients until homogenous. Do not overmix.
    3. Pour mixture ¼ cup at a time into skillet. As soon as the batter hits the center of the pan, lift the pan from the stove entirely and roll in a circular motion so the batter moves evenly around the skillet and forms a circle.
    4. Cook for ~30 seconds, or until the crepe begins to bubble all around and goes from glossy batter to a matte surface. Use a spatula to flip crepe over. Cook the second side for ~30 seconds more. Set aside on a large work surface to cool.
    5. Repeat with remaining batter. Should make 25-30 crepes.

    assemble the cake

    1. Lay two crepes on top of each other in the middle of a cake stand, making a sturdy base. Scoop a rounded tablespoon of dulce de leche onto the top crepe and spread to the edges of the crepe using a cake spatula or butter knife. Yes, it will be thin but there are many layers to go!
    2. Continue stacking layer after layer of crepe, dulce de leche, crepe, dulce de leche. About every 5 layers, stack 2 crepes together in order to keep your cake sturdy. Soon you will have a crepe cake!

    to make the bananas foster topping

    1. In a large saucepan over medium low heat, melt the brown sugar, rum, maple syrup, and butter. Once melted, turn heat to medium and add in bananas. Use a spatula to flip the bananas so they cook evenly. Cook for roughly 5 minutes total, until the bananas turn a nice golden color and soak up almost all of the sauce. Cool completely.
    2. While the bananas foster cools, whip your cream in a standing mixer until stiff peaks form. Scoop whipped cream on top of cake, then scoop bananas foster on top. Finish with a sprinkle of powdered sugar!

    by


     

    17 comments

    Reply

    Yes Happy Almost Weekend Back! WOW what photos these are. I’ve said before I can’t bake but I do make great crepes so I may try a mini version of this. Am I the only one who thinks your cake stand is a piece of art? Have not heard it mentioned and it truly is beauty!-Laurel Bledsoe

    Sarah | Broma Bakery
    Reply

    Oh you should absolutely make a mini cake! Honestly these would be fantastic simply as crepes, maybe with a little chocolate or peanut butter on top? YUM!

    Reply

    I’m so glad I have found you! I grew up outside of Detroit and have been so excited about all of the growth (especially food related) that’s gone on in the last several years. It truly does have so much to offer and I’m super thrilled about all the local and sustainable goals happening there. Cheers!

    Sarah | Broma Bakery
    Reply

    Hi Lindsay! So happy to have you around! I’ll do a guide to Detroit one of these days. It’s really a fantastic city 🙂

    Reply

    whoa, there’s bananas blended into the crepes too?! it sounds super banana-y that way, especially since i was expecting banana only in the topping.

    Sarah | Broma Bakery
    Reply

    Yeah girl! So much banana. <3

    Reply

    That powdered sugar though! What great imagery and flavor combo, do you take your own photos?

    Sarah | Broma Bakery
    Reply

    Hi Emily! Yes, I take all my own photos! It’s my favorite part of blogging 🙂

    Reply

    OMG that first photo is so gorgeous! It does look like a winter wonderland, almost like the “snow” is falling upwards! <3

    Sarah | Broma Bakery
    Reply

    Oh I totally get that. Thank you Maya!

    Reply

    I’ve definitely always thought of crepes as a challenge, but you’ve inspired me to give them a try! This looks amazing and, as always, your photos are gorgeous!!!

    Sarah | Broma Bakery
    Reply

    Thank you so much Liz! You can do it! Ha!

    Reply

    oH WOW, Girl, just WOW! This crepe cake is seriously stunning!

    Sarah | Broma Bakery
    Reply

    Thank you my friend!

    Reply

    So stunning, I love that powdered sugar snowfall! And all the dulce de leche, please!

    Sarah | Broma Bakery
    Reply

    Thank you! I know, the powdered sugar is like a snowy dream 🙂

    Reply

    Does this hold well after it’s baked? Or is it better to have immediately once it’s cooked. Would love to make this for mother’s day, but wondering how it will transport and if the cream will just make the crepes soggy after a bit of time. Thanks in advance!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: