Super Moist Whole Grain Banana Bread

Super Moist Whole Spelt Banana Bread
(Note: This recipe can be made vegan using coconut oil in place of butter and a chia seed egg-replacer instead of the eggs. The ratio for a chia seed egg-replacer is 1 egg = 1 tablespoon chia seeds + 3 tablespoons water, so this recipe would use 2 tablespoons chia seeds with 6 tablespoons of water)

4 ripe mashed bananas (the riper, the better)
1/2 rapadura sugar, coconut sugar, or maple sugar (plus 2 tbs for sprinkling on top)
2 eggs
6 tbs melted butter
1 tsp vanilla extract
2 cups whole spelt flour (or any flour of your choosing)
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Butter a loaf pan and set aside. In a large bowl, mash the bananas with a fork or potato masher. Add sugar, melted butter, eggs, and vanilla. Stir until incorporated. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir very well. Add the chopped walnuts, if you're using them. Pour the batter in the buttered loaf pan. Then, sprinkle the remaining sugar over the top This is a crucial step to follow if you want the most amazing banana bread crust ever. Bake for about 50-60 minutes, or until a butter knife inserted in the middle comes out mostly clean.