This mango bread is a delicious alternative to banana bread, boasting a perfect texture and flavor. It's an ideal summer treat, especially when topped with soy yogurt, peanut butter, coconut shreds, and banana.
Preheat oven to 350 F. Mix together 2 tbsp ground flax with 5 tbsp water to create a flax egg. Add all dry ingredients into a large mixing bowl and mix until combined. In a separate medium bowl, mix together the wet ingredients (tahini, coconut sugar, vanilla extract, mango purée), making sure to add in the flax egg. Add the wet ingredients to the dry and mix until well combined. Pour into a loaf pan and bake at 350 F for 30 minutes.
