Ingredients:
Banana pancakes:
Butter – 4 tablespoons
Large ripe banana – 1 piece (about 170 g, or ½ Cup mashed)
Milk 235 ml
Flour – 95 g
Egg – 4 pieces
Brown sugar – 2 tablespoons
Vanilla – 1/2 teaspoon
Salt – 1/4 teaspoon
Cinnamon – 1/2 teaspoon
Nutmeg – 1/4 teaspoon
Pinch of ground cloves

Filling:
Cream cheese – 225 g
Plain yogurt (Greek) – 345 g
Sugar – 65 g
Vanilla – 1/2 teaspoon

Frosting:
Fat whipping cream – 120 ml
Brown sugar – 50 g
Butter – 15 g
Chopped walnuts – 50 g
Vanilla – 1/2 teaspoon
Salt – to taste

In a blender, blend the banana until it looks creamy, add the butter, and then the rest of the ingredients for pancakes and whisk until smooth. Pour the dough in a bowl (enough liquid in consistency), close with cling film and refrigerate for at least an hour. Chilled dough whisk thoroughly and in a hot pan fry the pancakes on both sides until Golden brown.

Filling:
Cream cheese, whisk until air condition, gradually add the yogurt, sugar and vanilla. Whisk until a homogeneous air mass.

Apply the filling between each pancake, the rest of the cream to apply on top of the cake.

For the icing with a hand mixer, whip the cream with brown sugar and butter on medium speed in a saucepan. Bring the mixture to a boil, reduce heat and simmer about 10 minutes, stirring occasionally. Add the vanilla, salt and chopped nuts. Immediately pour the cake frosting on top.