Ingredients

• ⅓ cup olive oil
• ½ cup honey
• 2 eggs
• 1 cup mashed bananas
• ¼ cup half-and-half
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 ¾ cup flour
• ½ cup cut-up dried pineapple
• ½ cup walnut pieces

Directions

Preheat the oven to 325 F. Grease a 9×5” loaf pan. Whisk the oil and honey together in a large bowl.  Add the eggs, milk, and mashed banana and mix thoroughly.  Mix in the baking soda and the vanilla. Stir in the pineapple. Gently fold in the flour, but don’t overmix. Pour into a greased loaf pan. Sprinkle on walnuts and poke them into the batter until they are half submerged.  (You may elect to leave part of the loaf devoid of walnuts for the non-walnut lovers at your table.) Bake for 55 minutes, then administer the toothpick test to ensure the bread is done.  Let the hot loaf rest for about ten minutes, then release it from the pan and let it finish cooling on a platter.