Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

Blend the oats in a high-powered blender for 60 seconds, or until a flour forms. Add in the protein powder, granulated sweetener, baking powder, cinnamon and sea salt and blend for another few seconds, until the dry ingredients are combined.

Mash the bananas in a large mixing bowl until they are creamy. Add in the eggs, egg whites, avocado oil and pure vanilla extract and mix until all of the wet ingredients are well combined.

Pour the flour mixture into the mixing bowl with the wet mixture and mix until a thick batter forms.

Pour batter into the prepared loaf pan and spread it into an even layer. If you’d like, sprinkle the top of the bread with chocolate chips.

Cover the loaf pan with aluminum foil and tint the foil so that the bread has room to rise. Bake on the center rack of the preheated oven for 40 minutes. Remove the foil from the bread pan and continue baking for another 10 to 20 minutes, or until the bread tests clean. A great way of testing whether or not quick breads are fully baked is by taking their internal temperature using a digital thermometer. To do so, insert a thermometer into the center of the loaf and wait until the numbers stop moving. Banana bread is fully baked once it reaches an internal temperature of 190 degrees Fahrenheit. The ideal temperature for the best results is between 190 and 205 degrees F.

Allow this protein-packed banana bread to cool to room temperature before slicing and serving. I like eating a thick slice warm with melted butter and honey or peanut butter or almond butter spread on top.