Prep your pan and oven. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper and lightly grease the sides. This prevents sticking and makes slicing easier.

Mash the bananas. In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps. You should have about 1 1/4 cups.

Whisk in the wet ingredients. Add eggs, Greek yogurt, maple syrup or honey, vanilla, and melted coconut oil or butter. Whisk until fully combined and creamy.

Combine dry ingredients. In a separate bowl, whisk together the flour, almond flour, protein powder, oats (if using), baking soda, baking powder, salt, and cinnamon. Breaking up clumps here prevents overmixing later.

Bring it together. Add the dry mixture to the wet mixture. Stir gently with a spatula until just combined. The batter should be thick but scoopable. Avoid overmixing to keep the bread tender.

Fold in extras. If you’re adding nuts, chocolate chips, or seeds, gently fold them in now. Keep total add-ins to around 1/2 cup to avoid weighing down the loaf.

Fill the pan. Scrape the batter into the prepared loaf pan. Smooth the top and, if you like, sprinkle a few oats or chopped nuts over the surface for a pretty finish.

Bake. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.

Cool properly. Let the loaf cool in the pan for 10–15 minutes. Lift it out using the parchment and transfer to a wire rack to cool completely before slicing. This helps the crumb set and prevents crumbling.

Slice and enjoy. Cut into thick slices. Serve plain, or spread with a little nut butter for an extra protein boost.