Preheat your oven to 350°F (175°C) and mash the bananas in a large mixing bowl.

Add cottage cheese, peanut butter powder, and oat milk to the mashed bananas and mix until creamy.

In a separate bowl, mix vanilla whey protein with a pinch of salt, then combine with the wet ingredients.

In a small bowl, combine cinnamon and honey/maple syrup until smooth.

Pour half of the batter into a greased loaf pan, drizzle half of the cinnamon mixture, and swirl it in. Repeat with the remaining batter.

Bake for 30-35 minutes until golden brown and a toothpick comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 3 days or slice and freeze.