In a medium bowl, measure out the flour, baking soda, cinnamon, and salt. In separate a small bowl, beat the eggs for a good 2 minutes, until they are very runny and run easily off your fork or whisk.

In a large bowl, use a fork to mash the bananas until there are no visible chunks. Add the beaten eggs, olive oil, vanilla, and the finely chopped dried fruit. Mix until well-combined.

Sift the dry ingredients in the wet mixture. Use a rubber spatula to fold the dry ingredients into the batter until there are no large streaks of flour, taking care not to overmix.

Generously grease a 9x5-inch loaf pan with olive oil. Pour the batter into the loaf pan, using the rubber spatula to level it out. Bake for 55-60 minutes, until a toothpick inserted into the center of the loaf comes out clean, or an instant read thermometer inserted into the center of the loaf registers 200-205°F/93-96°C

Cool for 30 minutes before removing it from the loaf pan. Once cooled, keep it covered so that the top crust can get a little bit sticky. A cake plate with a cover or a loose covering of plastic wrap both work well. This banana bread is even better in appearance and taste the next day, so if you can wait and let it sit covered on the counter overnight, you’ll be glad you did!