Ingredients

Low fat cooking spray
100g (3 1/2 ounces) porridge oats
2 tablespoons granulated artificial sweetner (I use Splenda)
1/2 a teaspoon of cream of tartar
1/2 teaspoon of ground cinnamon
3 ripe medium bananas, mashed
2 med eggs, seperated
150g (5 1/2 ounces) low fat plain yogurt

1. Preheat oven to Gas Mark 4/180 degrees C. Lightly grease a 20cm (8 inch) square cake tin with low fat cooking spray and line it with baking parchment
2. Reserve 1 tablespoon of oats to top the bars, then whizz the rest to a powder in a food processor
3. Mix with the sweetner, cream of tartar and cinnamon, then add the mashed bananas, egg yolks and yogurt
4. In a seperate bowl whisk the egg whites to soft peaks, stir a spoonful into the banana oat batter to loosen it then carefully fold in the remainder
5. Pour into the prepared tin and scatter with the reserved oats
6. Bake on the centre shelf of an oven for 30 minutes until firm and springy.
7. Cut into 10 fingers