Preheat the oven to 175 degrees Celsius / 350 degrees Fahrenheit.

Grease and flour a 9*5 inch loaf pan. Line with parchment paper.

Sift together flour + baking powder + baking soda + salt + nutmeg powder and keep aside.

In a large mixing bowl, mash the ripe bananas until no lumps remain.

To this add butter + brown sugar + white sugar and beat well for about 3 minutes.

Add vegetable oil and mix. To this add egg and mix again, then the yogurt and mix. (Mix only as needed)

Scrape off the sides, mix again and fold in the flour little at a time.

Use a spatula and stir only until the dry ingredients are moist. Fold in nuts.

Pour into a loaf pan. Sprinkle some pistachios and arrange sliced bananas if needed.

Bake for 55 minutes to an hour or until a skewer inserted in the center of the cake comes out clean.

Let it sit in the pan for 5 minutes, then transfer to a wire rack and let it cool completely before wrapping it up.