If you're dealing with a serious bumper crop of banana peppers, think about pickling and canning them. That way you can use up a whole lot in one go, and also enjoy your banana peppers all year round. Plus, the pickled peppers are delicious in a variety of meals, especially on top of hamburgers and hot dogs during picnic season. (And, "pickled peppers" is really fun to say.)
We won't get into the details of canning here -- if you've never done canning before, we recommend you read up on that first to ensure you sterilize everything safely. Following is the typical pickling recipe for banana peppers. You can always add ingredients to customize it -- some people like to add jalapeno peppers for a kick of heat; some add garlic. Be creative.
First you'll wash about three pounds of peppers, then remove the stem ends. Slice them into rings about a quarter inch thick. In a saucepan, bring 5 cups cider vinegar, 1 1/4 cups water, 5 tsps canning salt, 2 tbsps celery seed, and 4 tbsps mustard seed to a boil. Put some dry celery and mustard seed into the jars. Then fill up the jars with your peppers and cover with the boiling liquid. Can according to instructions.
Use your pickled peppers on sandwiches, in salads, in pasta, on burgers -- anything that sounds good to you!