Preheat your oven to 350°F (175°C). Line a 9x5-inch (23x13cm) light metal loaf pan with parchment paper, leaving an overhang on the sides. Spray the exposed ends with non-stick spray.

In a large bowl, whisk the mashed bananas, melted coconut oil, and light brown sugar. Add the eggs, plain Greek yogurt, and vanilla extract, whisking until completely homogenous.

In a separate medium bowl, whisk together the all-purpose flour, vanilla protein powder, baking soda, and kosher salt to aerate and distribute the leavening agents evenly.

Gently fold the dry ingredients into the wet mixture using a silicone spatula. Stop mixing just before the last streaks of flour disappear to avoid a tough crumb.

Fold in the dark chocolate chunks and semi-sweet chocolate chips. Transfer the thick batter to the prepared loaf pan and smooth the top into an even layer.

Heavily sprinkle the reserved mini chocolate chips across the surface of the batter. Bake on the center rack for 50 to 60 minutes, or until the top crust is a deep golden-brown with a large crack, and a toothpick inserted comes out mostly clean.

Let the bread rest in the pan for 15 minutes. Use the parchment overhang to lift it out, then place it on a silver wire cooling rack to cool completely before slicing.