Preparation Steps

• Heat the oven to 350°F. Line a 9x5-inch loaf pan with parchment, leaving an overhang for easy removal, and lightly grease the paper.
• Whisk together the oat flour, almond flour, vanilla protein powder, baking soda, baking powder, ground cinnamon, and sea salt in a large bowl until evenly combined and any lumps from the protein powder are broken up.
• In a separate bowl mash the ripe bananas until smooth, then add the Greek yogurt, maple syrup, eggs, and vanilla. Whisk briskly until the wet mixture is glossy and uniform.
• Pour the dry mixture into the wet ingredients and fold with a rubber spatula just until you no longer see dry streaks. Avoid overmixing — a few small flour pockets are fine.
• Gently fold in 3/4 cup of the chocolate chips. Scrape the batter into the prepared loaf pan, smoothing the top with a spatula and scattering the remaining 2 tablespoons of chips over the surface.
• Let the filled pan rest on the counter for 8–10 minutes to allow the flours to hydrate — this gives a moister, less crumbly crumb — then transfer to the oven.
• Bake for 50–55 minutes at 350°F. Begin checking at 45 minutes: a toothpick inserted near the center should come out with a few moist crumbs but not raw batter. If the top is browning too quickly, tent loosely with foil for the remaining time.
• Remove the loaf and let it cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to lift the bread out and cool completely on the rack before slicing. Cooling fully improves sliceability.