Dave, I'm sure you already did something with them, but here's something to think about for next year. What I did with most of my jalapenos this year was make hot sauce, as all the ones I pickled last year are still here... I slice the peppers and cook them in a pot with some vinegar and a few cloves of garlic and salt. Just enough vinegar to keep the steaming, then when they soften a little, I put the whole thing in a blender and puree. I've done it two ways, 1 is a thick sauce that is almost like sirachi and the other is thinner, more like Texas Pete or Franks. The only difference is how much vinegar you add while pureeing. If they get too thin on you, just put them back in the pot to reduce. The flavor is so fresh and delicious. I jar them in pint jars, just like the pickled ones.
Didn't try it with Bananas, but have thought about how good a mild pepper sauce would be. Something for next year!