Banana Bread

I've been making a lot of banana bread as of late, largely because I keep buying bananas in bulk and I can't eat them fast enough!  Overripe bananas make the best banana bread - they're easy to mash, super soft and make a moist bread.

I eat my banana bread with cream cheese and it is just so good, you have to try it. That's how my mom made it when I was little and when I asked her about it, she said she learned that from the Neiman Marcus Tea Room, where they serve banana bread bites with cream cheese and strawberries- how lovely!

Ingredients:
* 1 1/4 c. flour
* 1 c. sugar
* 1/2 tsp. salt
* 1 tsp. baking soda
* 1/2 c. butter
* 3 very ripe bananas, mashed
* 2 eggs, beaten

Preheat oven to 350.  Grease a 9X5 loaf pan, set aside.  Sift together all dry ingredients.  Cut butter into cubes and work it into the dry ingredients using your hands or a pasty cutter, until it is crumbly and the size of small peas.  Add the mashed bananas and eggs to dry ingredients and stir well to combine, being careful not to over mix (it will be slightly lumpy).  Bake for 45 minutes, or until a skewer inserted in the highest peak comes out clean (test in a few places, keep in mind that the bananas will stay soft so sometimes the skewer will not be totally clean).  Serve warm with cream cheese.