Paleo Blueberry Muffin Bread + Vanilla Glaze
 
 
Author:
Ingredients
  • Bread:
  • 1¾ cup mashed bananas (about 3 large)
  • 1 egg, beaten (room temperature)
  • 1½ cups paleo flour (I used Bob's Red Mill Paleo Baking Flour)
  • 1 Teaspoon baking soda
  • ¾ Teaspoon kosher salt
  • 2 Tablespoons ghee, melted (feel free to omit if not part of your paleo diet)
  • ½ cup fresh Driscoll's blueberries
  • Glaze:
  • 3 Tablespoons coconut butter
  • 2 Tablespoons coconut oil
  • 2 Tablespoons honey
  • ¼ Teaspoon vanilla extract
Instructions
  1. Preheat oven to 325.
  2. Grease 9 x 5 x 3 inch loaf pan; set aside. (note: a glass loaf pan seems to work a little better)
  3. Measure mashed bananas into a medium bowl.
  4. Add beaten egg; mix well.
  5. In separate bowl, combine flour, soda, and salt.
  6. Stir the flour mixture into the banana mixture.
  7. Mix in melted ghee,
  8. Gently fold in blueberries,
  9. Spoon batter into prepared pan.
  10. Optional: take extra banana and carefully cut a think strip and place on the top of the loaf; gently pressing down into the dough with the palm of your hand.
  11. Bake 1 hour, or until toothpick inserted in the center of the loaf comes out clean.
  12. Let rest 5 minutes in the pan; carefully use spatula to loosen sides and then carefully turn out onto a wire rack to cool.
  13. Combine Glaze ingredients in small saucepan and stir while allowing to melt on medium low heat.
  14. Once melted and fully combined, pour over top bread and allow to cool.
Recipe by The Wooden Skillet at http://thewoodenskillet.com/paleo-blueberry-muffin-bread-vanilla-glaze/