Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well or line it with parchment paper for easy removal.

Blend 1 cup of cottage cheese until it’s silky smooth, ensuring there are no lumps.

In a large mixing bowl, mash the bananas until mostly smooth. Add in the blended cottage cheese, Greek yogurt, eggs, melted butter, and vanilla extract. Use a hand mixer to mix everything together for about 1 minute until thick.

In a separate bowl, combine the protein powder with 2 tablespoons of flour from your dry ingredients to help prevent clumps. Set this mixture aside.

In another bowl, whisk together the remaining flour, almond flour, baking soda, salt, cinnamon, and the protein powder-flour mixture.

Slowly pour the dry ingredients into the wet mixture. Gently fold everything together with a rubber spatula, being careful not to over-mix—about 15-20 folds should do.

If you desire, fold in your optional chopped nuts or chia seeds at this stage.

Pour the batter into your prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 55-70 minutes. Start checking for doneness at the 55-minute mark by inserting a toothpick into the center; it should come out with a few moist crumbs attached.

Let the bread cool in the pan for 20 minutes, then transfer it to a wire rack to cool for another 20-30 minutes before slicing and enjoying.