1. Preheat your oven to 350°F 175°C. Grease a 9×5 inch loaf pan with nonstick spray or line it with parchment paper, leaving some overhang so you can lift the bread out easily after baking.

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

3. Add the eggs, Greek yogurt, brown sugar, melted coconut oil or butter, and vanilla extract to the mashed bananas. Whisk until the mixture is smooth and well combined.

4. In a separate bowl, whisk together the all purpose flour, vanilla protein powder, baking powder, baking soda, salt, and cinnamon until evenly combined.

5. Pour the dry ingredients into the wet ingredients. Using a spatula, gently fold the mixture together, scraping the bottom and sides of the bowl, just until no dry streaks of flour remain. Do not overmix.

6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula. If desired, sprinkle a little extra cinnamon on top.

7. Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.

8. Let the bread cool in the pan for 10 to 15 minutes, then carefully lift it out using the parchment overhang and place it on a wire rack to cool completely.

9. Once fully cooled, slice the banana bread into thick pieces and serve. Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.