His venture sounds like a banana peel awaiting its victim.

Banana Nut Bread

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well (1 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 1/4 cup walnuts, toasted and chopped coarse

Adjust the oven rack to the lower-middle position and heat the oven to 350 degrees.

Generously coat a 9 by 5 inch loaf pan with vegetable oil spray.

Whisk the flour, sugar, baking soda, and salt together in a large bowl. Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla in a separate bowl. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts (if using). Do not over-mix; the batter will look thick and chunky.

Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes.

Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for one hour.

Toasting the nuts: To toast one cup or under: put them in a dry skillet over medium heat. Simply shake the skillet occasionally to preven scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes. They can go from golden to burned very quickly. For more than a cup, spread the nuts in a single layer on a rimmed baking sheet and toast in a 350 degree oven, shaking the baking sheet every few minutes, until the nuts are browned and fragrant, 5 to 10 minutes.