I don't know if the dried bananas will be neccessary. Just the yeast alone will produce a lot of banana esters if you let it ferment around 72-74 F. I made an english brown, but my thermometer was busted, and it tasted like banana bread after fermenting at that temp.
There's a banana bread beer here, where they put it on bananas in the secondary. That seems like a better idea than adding bananas in the primary or in the boil (you'd get a stronger banana flavor that way), but I've gotten super banana-y (banana-esque?) beers without any addition of actual bananas.
I don't want to sound like a jerk, but those are my thoughts. It doesn't seem like you're going to be doing anything that could ruin the beer, and let us know how it turns out! Good Luck!