Prep your pan and oven: Preheat to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.

Mash the bananas: In a large bowl, mash bananas until mostly smooth with a few small lumps. You want about 1 1/3 cups.

Whisk in wet ingredients: Add eggs, Greek yogurt, maple syrup, oil, and vanilla. Whisk until well combined and creamy.

Combine dry ingredients: In a separate bowl, whisk flour, protein powder, baking soda, baking powder, cinnamon, and salt. This helps avoid clumps.

Bring it together: Add dry ingredients to wet. Stir with a spatula until just combined. Do not overmix. Fold in any mix-ins.

Fill the pan: Pour batter into the prepared loaf pan and smooth the top. For a bakery-style look, run a knife down the center to guide the rise.

Bake: Bake for 45–55 minutes, or until the top is golden and a toothpick comes out with a few moist crumbs. If the top browns too fast, tent with foil for the last 10 minutes.

Cool properly: Cool in the pan for 10 minutes, then lift onto a rack to cool fully. This sets the crumb and keeps slices from crumbling.

Slice and serve: Slice thick and serve warm or at room temperature. Add a smear of peanut butter for extra protein and healthy fats.