Beth's Banana Bread
(Submitted by Beth Smith)

Makes one loaf (approx. 8 1/2 x 4 1/2 x 2 1/2)
This recipie is great for freezing.  I actually like the bread better after freezing for a few days as it makes the bread more moist.  To freeze, let the bread cool completely, wrap in plastic wrap first and then wrap again in foil.

3 extremely ripe bananas (I call it fruit fly ripe)
2 eggs, beaten (egg beaters work great as well)
2 cups flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cups coarsely chopped walnuts (optional, leave out to save some calories)
          (For an extra sweet bread add some chocolate chips)

Preheat the oven to 350 degrees F. Grease a loaf pan.  Mix the bananas and eggs together in a large bowl.  Stir in the flour, sugar, salt, and baking soda.  (Yes this is a one bowl recipie).  Add the walnuts and blend.  Bake for 1 hour.