Originally Posted by BigPoppa502
1.) I didn't lager this at a lower temp (partially due to the fact that I was moving and my keezer was down and also because I've heard that some lager yeasts can ferment at slightly higher temps and still make a great beer).
2.) I let this batch sit on the cake a lot longer than I have any other batches I've made. (Probably 6 weeks post primary fermentation)
3.) I only racked it once before bottling, though it was pretty clear.
I'm only guessing, but it sounds like there are a couple of things going on. First, it sounds like fermentation temperature was way too high. 50 degrees, more or less, works best for most lager strains. That's not "lagering temperature", though. That's fermentation temperature. Lagering seems to give the smoothest crispest flavor at 32-34 degrees to me.
Letting it sit on the cake for 6 weeks is also an issue. I know some brewers will tell you they have done it, but for a lager that is supposed to be without yeast character or flavor to sit on a cake that long is something I wouldn't do. Yeast character is often present even in ales that sit on a yeast cake for an extended time. Some people don't find it unpleasant, but it in a lager it's considered a flaw.
There are a couple of keys for lagers. They aren't hard things, but they are important. One, is to pitch a big starter at the proper temperature. HUGE starter, like a three gallon starter, would not be too much yeast. The "proper temperature" is a hard one, because I've found that the best lagers I've made have been pitched below optimum fermentation temperature, and then allowed to rise to 50 degrees. I'd pitch a 40 degree yeast starter (decanted of the spent wort) into a 45 degree wort and let it rise to 50 degrees and keep it there 7-10 days before doing a diacetyl rest and racking. I'd then lager at 32-34 degrees for 6-8 weeks.
I have a strong feeling that your "banana beer" won't improve much at this point, but aging it might help.