Paleo Blueberry Muffin Bread + Vanilla Glaze

Prep: Preheat oven to 325℉. Grease 9 x 5 x 3 inch loaf pan; set aside. (note: a glass loaf pan seems to work a little better)
Wet Ingredients: Place 1¾ cups mashed bananas in a medium bowl and add beaten egg; mix well.
Dry Ingredients: In a separate bowl, combine 1½ cups paleo baking flour, 1 teaspoon baking soda, and ¾ teaspoon kosher salt.
Combine: Stir the flour mixture into the banana mixture. Mix in the melted ghee and then gently fold in ½ cup fresh blueberries. Spoon batter into prepared pan.
Optional: Take an 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: Move to the oven to bake for 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.
Make Glaze: In a small saucepan, add 3 tablespoons coconut butter, 2 tablespoons coconut oil, 2 tablespoons honey, and ¼ teaspoon vanilla extract Stir while allowing to melt on medium low heat. Once melted and fully combined, pour over top bread and allow to cool.
Serve: Slice and enjoy!