Paleo Blueberry Muffin Bread + Vanilla Glaze
Our Paleo Blueberry Muffin Bread + Vanilla Glaze is the perfect recipe for a weekend brunch or to make ahead for weekday breakfast!
Ingredients
Bread:
- 1 3/4 cup mashed bananas about 3 large
- 1 egg beaten (room temperature)
- 1 1/2 cups paleo baking flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 tablespoons ghee melted (option to omit if not part of your paleo diet)
- 1/2 cup fresh blueberries
Glaze:
- 3 tablespoons coconut butter
- 2 tablespoons coconut oil
- 2 tablespoons honey
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F.
- Grease 9 x 5 x 3 inch loaf pan; set aside. (note: a glass loaf pan seems to work a little better)
- Place mashed bananas in a medium bowl and add beaten egg; mix well.
- In separate bowl, combine flour, baking soda, and salt.
- Stir the flour mixture into the banana mixture.
- Mix in the melted ghee and then gently fold in blueberries. Spoon batter into prepared pan.
- 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.
- Bake 1 hour, or until toothpick inserted in the center of the loaf comes out clean.
- Let rest at room temperature for 5 minutes in the pan; carefully use spatula to loosen sides and then turn out onto a wire rack to cool.
- Combine Glaze ingredients in small saucepan and stir while allowing to melt on medium low heat. Once melted and fully combined, pour over top bread and allow to cool.
Notes
- Storage: store in an airtight container on the counter for 3-4 days.
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