Preheat your oven to 350°F and line a 9x5 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal. While the oven heats, measure out all your ingredients into separate bowls—this ensures nothing gets forgotten during mixing. Mash the bananas until completely smooth with no lumps, which creates an even, moist crumb throughout the bread.

In a large bowl, whisk together the mashed bananas, melted butter, sugar, and eggs until well combined and slightly pale, about 1-2 minutes. Stir in the greek yogurt and vanilla extract until the mixture is smooth and uniform. I like to use greek yogurt here because it adds moisture and richness while keeping the structure tender—the protein in the yogurt acts as an extra binder without making the bread dense.

In a separate medium bowl, whisk together the gluten free flour, almond flour, vanilla protein powder, baking powder, cinnamon, nutmeg, and salt until evenly distributed. This dry mixing ensures the leavening agent and spices are spread throughout the batter, preventing clumpy pockets of baking powder that would create odd flavors.

Pour the dry ingredient mixture from Step 3 into the wet mixture from Step 2, then gently fold together with a spatula until just combined—the batter should come together with no visible streaks of flour, but avoid overmixing, which can create a dense, tough crumb. The batter will be thick and slightly lumpy, which is exactly what you want.

Fold the chocolate chips into the batter using just a few gentle strokes with your spatula, distributing them evenly throughout. Pour the batter into your prepared loaf pan, using a spatula to smooth the top and ensure even baking. I like to give the pan a gentle tap on the counter to release any air bubbles and help the batter settle into the corners.

Bake at 350°F for 55-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached (not wet batter). The top should be golden brown and slightly domed. Let the bread cool in the pan for 10 minutes—this allows the structure to set so it won't fall apart when you remove it—then turn it out onto a wire rack to cool completely for about 1 hour before slicing.