Healthy Whole Wheat Banana Bread

I was amazed the first time I made this bread at home. This recipe was given to my sister by her friend. I used all the healthy ingredients in the recipe and was wondering how this recipe turned out so well and does not taste like a whole wheat bread. A while ago I was watching one of the cooking shows dedicated to gluten free cooking and the chef was mentioning that when banana's are added in the end they keep the bread moist. Voila! that is how the banana bread stayed moist and tasted amazing. I was wondering if it was tasting so amazing with whole wheat flour it must taste out of the world with APF. Here is the healthy version of the banana bread, believe me you will not be disappointed.

Gadgets:
Mixing Bowls
Loaf Pan
Measuring Cups and Spoons
Tooth Pick
Spatula

Ingredients:
Ripe Bananas - 3 ( Please use the ones you intend to throw because they look yucky, they have the most natural sugar, if you cannot use it immediately freeze them)

Brown Sugar - 1 cup plus 2 tsp
Whole Wheat Flour - 1 1/2 cups plus 1 tsp

Egg  - 2 or Egg Substitute - 1/2 cup
Oil - 1/2 cup

Baking Soda - 1/2 tsp

Baking Powder - 1 1/2 tsp

Vanilla Essence - 1 tsp
Walnuts - 1/2 cup chopped and mixed in 1 tsp of whole wheat flour.
Options - chocolate, cherries cut into half, raisins etc.

Preparation:

1. Set the oven to 350 degrees F. In a mixing bowl beat egg, oil, vanilla and sugar well.

2. Mix together flour, baking soda and powder together and add to the wet mix and allow it to come together.

3. Add the mushed banana's and mix gently. Add the walnuts and pour the batter into the loaf pan. Sprinkle 2 tsps of brown sugar evenly on the top  (this adds a crunch on the top layer) and bake for an hour or until it passes the toothpick test.