Nonstick cooking spray
1 2/3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
2 large eggs
1 1/4 cups sugar
1/2 cup vegetable oil
1 1/2 cups coarsely mashed very ripe bananas (3 large)
2 tablespoons plain whole-milk yogurt
1 teaspoon vanilla extract
1 1/2 cups walnuts, toasted and chopped
The bread can be made up to 3 days ahead, cooled, stored airtight, and kept at room temperature.
Position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9x5x3-inch metal loaf pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon to blend.
In a large bowl, using an electric mixer on medium-high speed, beat together the eggs and sugar for about 8 minutes, or until the mixture is very thick and pale and the mixture forms a ribbon when the beater is lifted. Reduce the speed to low and gradually beat in oil. Beat in the bananas, yogurt, and vanilla. Add the flour mixture, and mix just until blended. Using a large flexible spatula, fold in the walnuts.
Spread the batter into the prepared loaf pan. Bake for about 1 hour and 15 minutes, or until golden brown and a wooden toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan on a wire cake rack for 10 minutes, then turn the bread out onto the rack. Turn the bread right side up, and then slice the bread and serve it warm, or let it cool completely before serving.