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Gluten-free Friday: Ricotta, honey and banana bagel panini

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Under pressure!

This sweet treat is healthy and satisfying on a Gluten-free Friday! Try it for breakfast or for an afternoon snack.

Under pressure!

A ricotta, honey and banana bagel panini is a great treat to wake up to on a Gluten-free Friday! It tastes just as good if you use your favorite gluten-free bread instead of a bagel. The honey and ricotta cheese combine to create a creamy, sweet spread to pair with the banana.

If you don't have a panini maker, don't fret! Follow these directions:

  • Use two skillets and a few canned goods to put the pressure on this sandwich.
  • Prep your sandwiches and place them near the stove.
  • Place one skillet over medium-high heat and add nonstick cooking spray.
  • Put the sandwich on the skillet. Put the second skillet (bottom side) on top of the sandwich.
  • Carefully place the canned goods in the skillet to help weigh it down, pressing on the sandwich.
  • Cook for a few minutes until the sandwich begins to toast slightly.
  • Remove the canned goods and top skillet, flip the sandwich and replace the skillet and canned goods until the second side is toasted.

Ricotta, honey and banana bagel panini recipe

Serves 2


  • 2 gluten-free bagels (or gluten-free bread if you prefer)
  • 4 tablespoons ricotta cheese (2 per sandwich)
  • 4 teaspoons honey (2 per sandwich), more to taste
  • 2 small bananas (1 per sandwich), cut in half, then sliced horizontally


  1. Prep your sandwiches by slicing the bagels in half horizontally and spreading the ricotta cheese onto the bottom halves of the bagels.
  2. Drizzle the honey over the ricotta, then place the banana slices on top. Add the top half of the bagel to the sandwich.
  3. If you're using a panini press, add the sandwiches to the griddle and close the press. Cook according to the panini press directions or until the bread is toasted on both sides.
  4. If you're using your own press method with the two skillets as described above, cook your sandwiches for about 5 minutes, flipping once, so both sides are golden and toasted.

This makes a great breakfast sandwich (or afternoon treat)!

More Gluten-free Friday recipes

Margherita potato pizza
Zucchini "fries"
Green chili and cheese cornbread

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