In a soup kettle or large pot,bring the milk
and water to a boil.Add the salt and bananas
Bring to a boil again,then reduce the heat
and simmer until the bananas are cooked but
firm,20 to 25 minutes.
Drain and peel the bananas, and cut
them into 1/2-inch-thick slices.
In a large nonreactive bowl,mix the vinegar
with the black pepper.Wisk in the oil.
Add the olives, bay leaves,and bananas
and toss well.Let stand at room temperature
for at least 1 hour before serving.
This dish can be refrigerated overnight.

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