Preheat your oven to 350°F (175°C) and line a standard 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.

In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps remaining.

Add the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract. Mix until well combined and creamy.

Sprinkle in the oat flour, protein powder, baking powder, and salt. Fold gently with a spatula until no dry streaks remain—do not overmix.

Pour half of the batter into the prepared pan and smooth the top. Sprinkle half the mini chocolate chips evenly over the batter.

Top with the remaining batter, gently smoothing it out, and finish with the rest of the chocolate chips on top.

Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the bread (not the chocolate layer) comes out with a few moist crumbs.

Let the bread cool in the pan for about 10 minutes, then lift it out using the parchment overhang and cool on a wire rack before slicing.