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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Blat:</p>
<p>4 banane</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 lamaie (pentru a stropi bananele)</p>
<p>2 lingurite unt + 40 g unt topit</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>2 oua (mari, marimea L)</p>
<p>100 g zahar granulat</p>
<p>10 g zahar vanilat</p>
<p>2 praf de sare</p>
<p>1/2 lingurita scortisoara</p>
<p>100 g iaurt simplu (sau grecesc)</p>
<p>110 g faina (tip 550)</p>
<p>15 g cacao pudra</p>
<p>10 g praf de copt</p>
<p>Crema de caramel:</p>
<p>300 g zahar granulat</p>
<p>200 ml smantana pentru frisca</p>
<p>200 g unt</p>
<p>3 pungi de pudra pentru frisca (36 g fiecare)</p>
<p>300 ml lapte</p>
<p>Pentru decor:</p>
<p>Fulgi de ciocolata</p>
<p>Procedura de pregatire:</p>
<p>Pregatirea blatului:</p>
<p>Tapetati o tava de copt (35 x 24 cm) cu hartie de copt si ungeti cu 2 linguri de unt.</p>
<p>Curatati bananele, taiati-le felii si stropiti cu zeama de lamaie pentru a nu se inchide la culoare.</p>
<p><img class="alignnone size-full wp-image-25068" src="https://bucatarianoastra.online/wp-content/uploads/2025/02/banane.png" alt="" width="1022" height="627" /></p>
<p>Asezati-le pe foaia de copt pregatita.</p>
<p>Topim 40 g de unt si lasam putin sa se raceasca.</p>
<p>Intr-un castron, amestecati o banana, adaugati ouale cu zahar si zaharul vanilat si amestecati pana cand amestecul devine spumos.</p>
<p>Adaugati sare, scortisoara, iaurt si untul topit, apoi amestecati totul bine.</p>
<p>Adaugati treptat faina amestecata cu cacao si praful de copt in amestec.</p>
<p>Turnati aluatul in foaia de copt pregatita si coaceti la 190°C timp de aproximativ 20 de minute.</p>
<p><img class="alignnone size-full wp-image-25069" src="https://bucatarianoastra.online/wp-content/uploads/2025/02/blat-cacao.png" alt="" width="1002" height="626" /></p>
<p>Dupa copt, lasam pandispansul sa se raceasca.</p>
<p>Apoi intoarceti pandispanul si indepartati hartia.</p>
<p><img class="alignnone size-full wp-image-25070" src="https://bucatarianoastra.online/wp-content/uploads/2025/02/blat-cu-banane.png" alt="" width="1052" height="617" /></p>
<p>Prepararea cremei de caramel:</p>
<p>Topim 300 g de zahar la foc mediu pana se formeaza caramel.</p>
<p>Adaugati cu grija 200 ml smantana pentru frisca la caramel, aduceti la fierbere si lasati sa se raceasca usor, amestecand continuu.</p>
<p>Adaugati 200 g de unt, amestecati amestecul si impartiti in doua parti egale.</p>
<p>Lasati sa se raceasca.</p>
<p>Intr-un alt bol, amestecati praful pentru frisca cu 300 ml lapte, adaugati o parte din amestecul de caramel si amestecati pana se formeaza o crema neteda.</p>
<p>Pune deoparte 2-3 linguri de caramel pentru decor.</p>
<p>Asamblarea prajiturii:</p>
<p>Intindeti o parte din amestecul de caramel peste pandispanul racit si intindeti crema deasupra.</p>
<p><img class="alignnone size-full wp-image-25071" src="https://bucatarianoastra.online/wp-content/uploads/2025/02/crema-de-caramel.png" alt="" width="996" height="625" /></p>
<p>Turnati peste caramelul rezervat si presarati cu fulgi de ciocolata.</p>
<p><img class="alignnone size-full wp-image-25072" src="https://bucatarianoastra.online/wp-content/uploads/2025/02/caramel.png" alt="" width="932" height="622" /></p>
<p>Puneti prajitura la frigider pentru cel putin 5 ore pentru a permite aromelor sa se topeasca.</p>
<p><img class="alignnone size-full wp-image-25073" src="https://bucatarianoastra.online/wp-content/uploads/2025/02/prajitura.png" alt="" width="1047" height="627" /></p>
<p>Bucurati-va de masa!</p>
<p>Sfaturi:</p>
<p>Cand pregatiti caramelul, aveti grija sa nu il ardeti – pastrati focul mediu si amestecati constant.</p>
<p>Pentru o aroma si mai intensa, puteti adauga un praf de sare de mare in crema de caramel.</p>
<p>Desertul este cel mai bun atunci cand este lasat sa stea la frigider peste noapte, astfel incat aromele sa se poata amesteca perfect.</p>

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