Preheat and prep: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, letting the sides overhang for easy removal. Lightly grease the exposed ends of the pan.

Mash the bananas: In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps. You want about 1 1/2 cups.

Whisk in wet ingredients: Add the honey, melted butter or oil, eggs, vanilla, and Greek yogurt. Whisk until the mixture looks glossy and well combined.

Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour blend, almond flour, baking soda, baking powder, cinnamon, and salt to break up any clumps.

Bring it together: Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined. Do not overmix or the loaf can become dense.

Fold in extras: If using nuts or chocolate chips, fold them in gently.

Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil during the last 15 minutes.

Cool properly: Let the loaf cool in the pan for 10–15 minutes, then use the parchment to lift it out. Transfer to a wire rack and cool completely before slicing for the cleanest cuts.

Optional finish: Warm 1–2 teaspoons of honey and brush it lightly over the top for a soft sheen and extra aroma.