120g nuts, roughly chopped (optional, I used almonds)
Preparations
Preheat oven to 180 degrees C (350 degrees F).
Spray an 8 x 4 inch (20 x 10 cm) loaf pan with a nonstick vegetable cooking spray, or line the inside with baking paper.
In a large bowl, mash the bananas, and add yoghurt (120ml), baking soda (1tsp). Allow to sit while you prepare the rest of the batter.
In a separate bowl, whisk together the vegetable oil (50ml), sugar (150g), 1 egg, and vanilla (1 tsp).
In another large bowl, whisk together the flours (130g all purpose + 65 whole wheat), baking powder (1 tsp), ground nutmeg / cinnamon and salt (1/4 tsp).
Combine the banana mixture with the oil mixture, and then add to the flour mixture.
Stir just until all the ingredients are moistened. Pour into the prepared pan and smooth the top.
Bake for about 45 - 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove from oven and place on a wire rack to cool.