Preheat the oven to 350°F (177°C) and line a 4x8 or 5x9 loaf pan with parchment paper.

In a medium bowl, whisk together the cassava flour, tapioca flour, baking powder, baking soda, and salt.

In a large measuring cup, whisk together the eggs, buttermilk, Greek yogurt, oil, and honey until well combined.

Pour the egg mixture into the dry flour mixture and stir until well combined and no pockets of flour remain. Do not overmix.

Evenly spread the batter into the prepared pan.

Bake for 35-40 minutes, using the toothpick test to ensure the center is fully cooked.

Let the bread cool in the pan for 10 to 15 minutes, then transfer to a rack to finish cooling.