1. Ingredients
    • 2 ripe bananas, mashed
    • ½ cup (120 g) Greek yogurt
    • ¼ cup (60 ml) honey or maple syrup
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1½ cups (180 g) all-purpose flour
    • 1 tsp baking soda
    • ½ tsp baking powder
    • ½ tsp cinnamon (optional)
    • Pinch of salt
    • ½ cup (85 g) chocolate chips
    Instructions
    1. Preheat: Heat oven to 175°C (350°F). Grease or line a 9 × 5-inch loaf pan.
    2. Mix wet ingredients: Mash bananas, then whisk in Greek yogurt, honey, eggs, and vanilla.
    3. Mix dry ingredients: In another bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
    4. Combine: Fold dry ingredients into the wet mixture until just combined. Avoid overmixing.
    5. Add chocolate: Fold in half the chocolate chips.
    6. Create layers: Pour half the batter into the pan, sprinkle some chocolate chips, add the remaining batter, and top with the remaining chips.
    7. Bake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
    8. Cool: Rest in the pan for 10–15 minutes, then transfer to a rack and cool before slicing.
    Tips
    • Use very ripe bananas for natural sweetness.
    • Use thick Greek yogurt for a moist, protein-rich loaf.
    • For extra protein, replace ¼ cup of flour with vanilla protein powder, adding 1–2 tablespoons of milk if the batter is too thick.
    • Store covered for 3 days at room temperature or up to 1 week in the refrigerator.
    Estimated protein: Approximately 4–6 g per slice, depending on ingredients and slice size. Adding protein powder can increase this.