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Combine the milk and vinegar. Set aside for 10 minutes to thicken.
In a 9 inch square baking dish, add the banana, oats, protein powder, cocoa powder and baking powder. Add in the yoghurt and milk mixture. Mix until combined.
Fold through the chocolate and pistachios.
Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
Poke holes in the cooked oats whilst still warm and pour the coffee over. Leave to cool completely.
Make the protein whip by whisking the cream cheese, pistachio butter, protein powder and milk together until smooth (you may need more milk depending on the type / brand of protein you use but just keep adding slowly until you get the desired consistency)
Spread on top of the cooled oats and cover with a dusting of cocoa powder.