Whisk flour, baking soda and salt in a medium bowl.
Whisk eggs, sugar, mashed banana and oil in a large bowl.
Add dry ingredients to banana mixture and stir until just combined.
Spread batter into prepared pan.
Bake about 60 minutes, or until a toothpick inserted into the center comes out clean.
Transfer to a wire rack. Let the loaf cool in the pan 15 minutes.
Run a knife around the inside of the ban to release the bread, and turn out onto rack.
Allow the loaf to cool completely. (It won't taste as good warm, trust me).
Notes
Store airtight at room temperature for up to three days. The banana bread also freezes well. I like to wrap individual slices and freeze, then they can be put into lunch bags or picnics.