I have another to add, Deep Fried Ripe CA Golds and Coconut Ice Cream. I made some yesterday for some "banana friends" of mine (using ripe orinocos) and they loved them.
It looks like the contamination problem has been solved (at least to some extent). I think my biggest problem was letting the cultures get too big before they were divided and subcultured.
I cut several of my bananas over the weekend also. Several of mine are in the greenhouses. So they can hang until they are ripe but several had to come down. Winter is right around the corner. We got to 37 degress Saturday morning. Here is a picture of some of the fruit I cut. Some of mine are not as well filled out as yours but after last year, I know they will ripen. You just have to eat 2 or 3 to get full. The weights were: Grand Nain-27 lbs; Orinoco-18 lbs; Goldfinger-27 lbs.
