Preheat your oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper. This ensures your bread won't stick and makes for easy cleanup.
Blend the rolled oats in a high-powered blender for about 60 seconds or until they transform into a fine flour-like consistency. This step is essential as it serves as the base of your batter.
In the blender, add the protein powder, sugar-free sweetener, baking powder, cinnamon, and sea salt. Blend for a few seconds until all the dry ingredients are well incorporated.
In a large mixing bowl, mash the ripe bananas until they become creamy. You'll need about 2 cups of mashed bananas. The riper they are, the sweeter your bread will be!
Add in the eggs, egg whites, avocado oil, and pure vanilla extract to the bowl with the mashed bananas. Mix until everything is well combined, and the batter is smooth.
Now, pour the dry flour mixture from the blender into the wet banana mixture. Stir until a thick batter forms. Avoid over-mixing; a few lumps are okay!
Transfer the batter into the prepared loaf pan, spreading it into an even layer. If you’d like, sprinkle the top with chocolate chips for an extra treat.
Cover the loaf pan with aluminum foil, making sure to tint the foil so the bread has room to rise while baking. This prevents the top from browning too quickly.
Bake on the center rack of your preheated oven for 40 minutes. After that, remove the foil and continue baking for another 10 to 20 minutes. The bread is done when a toothpick inserted into the center comes out clean.
For best results, check the internal temperature using a digital thermometer. It should reach between 190 to 205 degrees Fahrenheit. Once baked, allow the bread to cool to room temperature before slicing.
Enjoy a thick slice warm with melted butter, honey, or your favorite nut butter spread on top!
