Banana Kiwi Oatmeal Protein Bake

Banana Kiwi Oatmeal Protein Bake
This Banana Kiwi Oatmeal Protein Bake is a nourishing, gluten-reduced breakfast or snack option that combines the natural sweetness of ripe bananas and tart kiwis with the hearty texture of blended oats, walnuts, and dried cranberries. Enhanced by a touch of baking powder for lift and enriched with egg whites for added protein, this bake emerges from the oven as a golden, custardy loaf studded with vibrant fruit and crunchy nuts. Perfect for meal prep, it slices beautifully and pairs seamlessly with coffee, yogurt, or a scoop of nut butter. Whether you’re fueling an early morning workout, packing a lunchbox treat, or simply craving a comforting, wholesome bite, this recipe delivers balanced energy and flavor in every slice.

Cooking Time
Preparation & Blending: 15 minutes

Mixing & Assembly: 10 minutes

Baking: 40 minutes

Cooling: 15 minutes

Total Active Time: 25 minutes

Total Time: Approximately 1 hour 15 minutes

Ingredients
Dry Base & Leavening

200 g (≈2 cups) rolled oats, finely ground in a blender until flour-like

¼ tsp fine salt

1 tsp baking powder

Fruit & Liquid

2 medium ripe bananas, peeled

 

50 g water (≈3 Tbsp)

2 kiwis, peeled and roughly chopped

Protein & Binding

2 large eggs, whites separated from yolks

Add-Ins

50 g (≈½ cup) chopped walnuts

 

2 Tbsp dried cranberries

Equipment & Finish

Parchment paper, to line the baking pan

Step-by-Step Cooking Directions
Preheat & Prepare Pan
Preheat your oven to 180 °C (360 °F). Line a standard loaf pan (≈9×5 inches) with parchment paper, leaving an overhang for easy removal.

Blend the Oats
Place 200 g rolled oats in a high-speed blender. Process until a fine oat flour forms. Transfer to a large mixing bowl.

Add Leavening & Salt
Stir 1 tsp baking powder and ¼ tsp salt into the oat flour, ensuring even distribution of the dry ingredients.

Process Bananas & Water
In the same (unwashed) blender, combine the two bananas and 50 g water. Blend into a smooth purée. Pour into the oat-flour mixture.

Incorporate Kiwi
Fold in the roughly chopped kiwis, allowing bursts of color and tartness throughout the batter.

Whip Egg Whites
In a separate bowl, whip the two egg whites with a clean whisk or electric mixer until stiff peaks form. This aerates the bake, creating a lighter crumb.

 

Christmas Cake
Combine Yolks & Batter
In another small bowl, beat the two egg yolks lightly, then stir into the main batter until uniformly colored.

 

Fold in Egg Whites
Gently fold the whipped egg whites into the batter in three additions, preserving as much volume as possible.

Add Nuts & Cranberries
Fold in 50 g chopped walnuts and 2 Tbsp dried cranberries for crunch and sweetness.

Bake
Pour the batter into the prepared pan, smoothing the top. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.

Cool & Slice
Allow the bake to cool in the pan for 10 minutes, then lift out via the parchment overhang. Cool on a rack for another 5 minutes before slicing.

Serve
Enjoy warm or at room temperature, plain or with a smear of nut butter, Greek yogurt, or a drizzle of honey.

Nutritional Information (per slice; yields 8 slices)
Calories: 180 kcal

Protein: 6 g

Carbohydrates: 24 g

Fiber: 4 g

Sugars: 8 g

Fat: 7 g

Saturated Fat: 1 g

Sodium: 150 mg

The Origins and Popularity of the Recipe
Oat-based bakes trace back to traditional porridge dishes across northern Europe, where oats provided affordable sustenance. Sweet loaves incorporating fruit, nuts, and eggs evolved as a portable, shelf-stable comfort food. In recent years, the health-food movement has embraced oat flour and fruit-sweetened loaves for their gluten-free potential, fiber content, and natural sweetness. The addition of protein via egg whites and nuts caters to contemporary interest in balanced macronutrients. Social-media trends around “healthy loaf cakes” and “breakfast bakes” have further propelled recipes like this into mainstream kitchens worldwide.

Reasons Why You’ll Love the Recipe
Naturally Sweetened: No added refined sugar—bananas and cranberries provide sweetness.

High Fiber & Protein: Oat flour, egg whites, and walnuts promote fullness and sustained energy.

Gluten-Reduced: While not strictly gluten-free, oat flour is a lower-gluten alternative to wheat.

Make-Ahead Friendly: Bakes keep 3–4 days refrigerated, and slices freeze well.

Kid-Friendly: Mild sweetness and familiar textures appeal to younger eaters.

Health Benefits
Oats: Rich in beta-glucan soluble fiber, which helps lower cholesterol and regulate blood sugar.

 

Bananas & Kiwis: Provide potassium, vitamin C, and antioxidants for immune support and heart health.

Egg Whites: Offer lean protein without extra fat.

Walnuts: Supply omega-3 fatty acids, promoting brain and cardiovascular health.

Dried Cranberries: Contain phenolic compounds that support urinary tract health.