STELLA!!!
Okay, this whole banana pudding thing confuses me. The ONLY recipe my mom ever made with bananas was lining a 9x13 pan with graham cracker sheets, then chilled homemade pastry cream, then sliced bananas, repeat another layer and then Dream Whip (dry packaged fake whipped cream) on top. Sometimes, if it was close to a pay day, there would be crushed nuts and maraschino cherries on top.
But the KEY point I need to make is by the second day, the sliced bananas were getting dark, mushy and the odor increased exponentially to the point where it was like a wave of "ugh...gag" when I opened the refrigerator door.
All of which explains why I only ever make banana bread.
So...in all these banana pudding recipes, do the bananas turn dark and odorous?