Preheat oven to 350°F (175°C). Spray a loaf pan with nonstick cooking spray and line the bottom with parchment paper. (An 8.5 x 4.5 x 2.75 inch pan was used; if your pan is larger the bake time may be shorter, if smaller it may be longer.)

In a large bowl, combine the wet ingredients: 6 tablespoons truvia, 1/4 cup granulated sugar, 5 tablespoons vegetable or canola oil, 3/4 cup mashed banana, 2 large egg whites (or 6 tablespoons liquid egg whites), 1 teaspoon vanilla, and 1/4 cup plain nonfat Greek yogurt. Stir until evenly combined and smooth.

In a separate medium bowl, whisk together the dry ingredients: 1 1/2 cups all-purpose flour, 1/4 cup nonfat milk powder, 1/4 cup collagen peptides (2 scoops if using Vital Proteins), 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, 1/4 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Whisk until evenly distributed and any lumps are broken up.

Add the dry ingredients to the wet ingredients. Stir with a spatula or spoon until just incorporated—do not overmix. Scrape the sides and bottom of the bowl to ensure no pockets of dry ingredients remain.

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

Bake in the preheated oven for 45–55 minutes. Begin checking at 45 minutes. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) or the internal temperature reaches about 200°F (93°C).

Remove the loaf from the oven and let it cool in the pan for at least 15 minutes. Then lift the loaf from the pan using the parchment and transfer to a wire rack to cool completely or mostly before slicing.

Slice into 12 even pieces. Store any remaining banana bread in an airtight container for up to 3 days.