Ryan's Super Protein Banana Bread

Preheat the oven to 350°F (175°C). Line or grease a 9x5 loaf pan.

In a large bowl, whisk the flour, 3 tbsp vital wheat gluten, protein powder, baking soda, baking powder, salt and cinnamon very well for 30 to 45 seconds. This spreads the gluten and protein evenly so the loaf has no dense streaks.

In a second bowl, mash the bananas until smooth.

Whisk the peanut butter, oil, soy milk and apple cider vinegar into the bananas. Add stevia to taste, depending on how sweet your protein powder is. Let it sit for 2 minutes.

Pour the wet mixture into the dry bowl and fold gently until no visible flour remains. Do not overmix. The batter should be thick but slightly loose. If it feels stiff, stir in 1 to 2 tbsp more soy milk.

Let the batter rest for 5 to 7 minutes. This hydrates the protein and gluten and gives a much better crumb.

Fold in the chocolate chips just briefly, then scrape the batter into the prepared pan.

Bake for 50 to 65 minutes, until the center feels set and springs back lightly. If the top browns too fast, tent it loosely with foil.

Cool the loaf in the pan for 15 minutes, then move it to a rack. Let it cool for at least 1 hour more before slicing, since protein breads firm up as they cool.