Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper or lightly grease it with cooking spray to prevent sticking. This ensures your banana bread will release cleanly and bake evenly.

In a medium bowl, whisk together the oat flour, cinnamon, salt, and baking soda until fully combined. This prevents lumps and distributes the leavening agent evenly throughout the batter for consistent rise and texture.

Mash the very ripe bananas in a large bowl until mostly smooth with just a few small chunks remaining—this texture adds natural sweetness and moisture. Add the room-temperature eggs, yogurt, honey, protein powder, and vanilla extract, then whisk together until well combined and smooth. I like to use Greek yogurt because it creates a denser, more moist crumb that makes the bread feel more indulgent despite the added protein.

Fold the dry ingredient mixture from Step 2 into the wet mixture from Step 3 using a spatula or wooden spoon, stirring just until the flour is incorporated and no dry streaks remain. Overmixing can lead to a dense, tough crumb, so stop as soon as the ingredients come together.

Gently fold the chocolate chips into the batter from Step 4, distributing them evenly throughout. Pour the batter into your prepared pan from Step 1, using a spatula to smooth the top and fill the corners evenly. I find that folding the chips in at the end rather than mixing them throughout prevents them from sinking to the bottom and ensures every slice gets chocolate.

Bake for 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs—the center should not be wet batter. The bread should be golden brown on top and a toothpick should come out mostly clean.

Remove the banana bread from the oven and let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. This resting period allows the structure to set properly so it doesn't fall apart when you slice it. Slice and enjoy, or store in an airtight container for up to 3 days.