Mango Banana Bread

Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk and combine flour mixture of almond flour, tapioca starch, baking soda, and sea salt.
2 cups fine blanched almond flour, ½ cup tapioca starch, 1 teaspoon baking soda, ¼ teaspoon fine sea salt
In a separate large mixing bowl, whisk together mashed bananas, room temperature eggs, melted coconut oil, vanilla extract, and apple cider vinegar.
3 very ripe bananas, mashed, 2 large eggs, ¼ cup coconut oil, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar
Pour the wet ingredients into the dry ingredients and mix until banana mixture is just combined.
In a small bowl, toss mango with extra 1 tablespoon tapioca starch to prevent mangoes from sinking in loaf. Gently fold in the diced mango.
1 ½ cup diced mango (under ½-inch in size)
Pour batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with few crumbs.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!