I won't argue that it sounds delish! I just would call it nanner trifle and not nanner puddin'!
One tip for getting really good sweet banana flavor in anything you cook is to wait until the nanners are practically all black and the skins have thinned significantly. The nanners inside are sweeter and more intensely flavored than very fresh bananas. I then mash up the black skinned nanners and let them stand for 30 minutes before doing anything - the oxidation seems to help even more.