Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
In a large mixing bowl, add your mashed bananas, milk, vinegar, and vanilla extract and mix until combined. Gently add the dry ingredients and mix until smooth. Fold through the chocolate chips.
Transfer the batter into the lined pan and bake for 45-50 minutes, or until a skewer comes out mostly clean from the center.
Remove the bread from the oven and let it cool completely, before removing from the pan and slicing.
* Brown rice protein powder, casein powder, or a plant based protein powder. TO STORE: Leftovers should always be stored in the refrigerator, covered. The banana bread will keep well for up to one week. TO FREEZE: Place slices in a ziplock bag and store them in the freezer for up to 6 months.