Banana Nut Bread

Preheat oven to 350°F.  Lightly coat a 9-by-5-inch loaf pan with cooking spray; line with parchment paper, leaving a 2-inch overhang on long sides.

Whisk all-purpose flour, whole-wheat flour, baking soda, cinnamon, salt and nutmeg together in a small bowl.

Beat sugar and butter in a large bowl with an electric mixer on medium speed until the butter is lightened in color and fully incorporated into the sugar, 3 to 5 minutes. Add eggs, 1 at a time, and beat until combined, about 1 minute, stopping to scrape down sides as needed. Add oil and vanilla; beat until combined, about 1 minute. Beat in bananas until combined, about 1 minute. Add yogurt and the flour mixture alternately, in batches, beating until just combined, about 30 seconds per batch.  

Use a spatula to fold in 1/2 cup walnuts. Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup walnuts evenly on top. Bake until a wooden pick inserted in the center comes out clean, 50 to 60 minutes.

Remove from oven and let cool in the pan on a wire rack for 10 minutes. Use the parchment overhang to remove the bread from the pan. Cool completely on a wire rack, about 30 minutes.