Two days after graduating college I hopped on a red eye for Costa Rica with two girlfriends, one overstuffed backpacking bag, and a fresh passport that had never been used before. This trip could have been called the "coming of age" trip for me, filled with so many firsts. My first international flight. My first big trip with friends. My first time using just a backpack. My first experience with giant crabs attempting to crawl into my shoes. And my first experience with Costa Rican coffee.
Oh, that coffee.
This trip will forever be stained on my brain as it was filled with tons of adventures that changed me, molded me, made me take a chance and use a little courage, and brought out my independence.
As we traveled from town to town, the first one just stayed with me. I don't know if it was the frightening yet thrilling zip lining adventure or my first taste of this delectable coffee. Yes, I'm going back to that coffee. But to accompany the coffee, the little cafe we sat at gave us fresh mango. Now this was my first time with a mango. This fruit always seemed so foreign to me, I had no idea how to eat it, and never really had a chance to. So when this sweet goodness touched my lips for the first time it was heaven, sweet, sweet heaven. And ever since that day, the moment this sweet fruit comes near me so do the beautiful, wild, and crazy memories from Costa Rica.
Enter Joy's Mango Vegan bread. I first made this bread two years ago, after finally looking up how to cut a mango on You tube, and was completely surprised at how moist and delicious this bread was. And from that moment it has become a summer tradition to make this bread, and most likely devour it all by myself.
This summer I came across the ripest mango that was begging for me to take it home and turn it into bread. But then I got to thinking...how could I make this gluten free AND sugar free? Now, this was my first time ever experimenting and creating a recipe completely on my own AND it is delicious!
Oh, and in case you need a little lesson like I did on how to cut a mango go here!
As I mixed my ingredients together, placed my hope into the oven and set the time, I kept watching the clock-just waiting for it to go off to see how it turned out. And what came out of the over was something extraordinary! The first piece was a bit crumbly, but still so moist. Oh, and this was husband approved, which means a lot since he isn't always a fan of baked goods!
Gluten Free Vegan Mango Bread
2 large bananas or 3 medium bananas
1/4 c. coconut oil, melted
1/2 c. honey
2 tsp. vanilla
2 c. gluten free flour (I used Trader Joe's)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1 ripe mango, sliced into chunks
Preheat the over to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.
In a large mixing bowl, mash the bananas well. Add the oil, honey, and vanilla extract, and whisk briskly to incorporate.
Sift in the flour, baking soda, baking powder, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in mango chunks.
Transfer the batter to the prepared pan and sprinkle with coconut sugar if you'd like. Bake for 45 to 50 minutes. The top should be lightly browned and a toothpick inserted through the center should come out clear.
Remove from the oven and let cool for 20 minutes before slicing.
Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.













