Did anyone see on Today Show the other day, the guy (not sure of his name) from Americas Test Kitchen made banana pudding, he said to bake an under ripe (if memory serves me correctly) banana for 20 minutes at 350.(unpeeled) Mash it up and add to pudding. Adds banana flavour and it does not brown as bananas, do. And does not add more liquid to the pudding. I may have to try that one out for myself with one of the above recipes.