INGREDIENTS
200 g oatmeal
4 eggs
450 g bananas
120 g butter at room temperature
140 g erythritol
6 g yeast
Cinnamon optional
Pinch of salt
Lemon juice qb

PROCEDURE
Preheat the oven to 180°.
Beat the butter and erythritol with electric whips.
Add eggs one at a time always using the whips
Mash the bananas with a fork and add a little lemon juice to keep them from blackening.
Gradually add the bananas to the butter, erythritol, and egg mixture.
Add all other ingredients, always stirring with the whisk until smooth.
Pour the batter into a pudding mold about 22×10 cm covered with baking paper or well buttered
Bake for 50 to 60 minutes.
Do the toothpick test in several places to check the baking: the toothpick should come out perfectly dry
Let cool before cutting