when life gives you bananas

I had promised myself that I wouldn't do any more baking for a while. So far, during these months of isolation, I have baked lemon bars and butterscotch brownies (yummy) and apple pie and sour cream sugar cookies.  But the problem is I eat what I bake, so no more baking, at least for a while.  However earlier today I noticed that my three remaining bananas looked like they were not long for this world.  I know, I could have just thrown them away, but everybody knows that old squishy bananas make the best banana bread so I dug out a recipe from my faithful Betty Crocker cookbook and set to work.  I have had problems in the past with banana bread being soft in the middle after it's baked to I tried to follow the recipe very carefully. It said that the batter would be lumpy and it was.  It said to bake it for 55 minutes, then insert a toothpick to make sure it was done.  I did and it was.  I let it cool in the pan for 10 minutes, then out of the pan for a couple of hours, till it was comp;etely cool.  Then, and this was the hard part, wrap it up and put it away and don't cut it till tomorrow.  What?  I had been sniffing delicious smelling banana bread all afternoon and I couldn't taste it?  I was good, and it is wrapped and put away, but I'm pretty sure I'll be having banana bread for breakfast.