In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt. Whisk until evenly blended.

In a separate bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar with an electric mixer for 3-5 minutes until light and fluffy.

Add 2 large eggs one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract.

Mash 2-3 very ripe bananas until smooth, then fold them into the wet mixture until just combined.

Gently stir in ½ cup of Greek yogurt to the banana mixture until incorporated.

Gradually add the dry mixture to the wet ingredients, alternating with another ½ cup of Greek yogurt, mixing gently after each addition.

If using nuts, gently fold in ½ cup of chopped walnuts or pecans into the batter.

Preheat your oven to 350°F (175°C).

Grease and flour a 9x5 inch loaf pan thoroughly.

Spread the batter evenly into the prepared loaf pan, smoothing the top with a spatula.

Place the loaf pan in the preheated oven and bake for 50-60 minutes.

Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes.

After cooling, gently transfer the bread to a wire rack to cool completely.