+1 on the 3068. Don't compromise here if you like the banana.
The warmer the ferment, the more banana and bubble gum. I have made several batches at 75F. After a while, though, the banana becomes cloying and you might want to go back to cooler ferment to tone it down a bit.
I would add 6 oz of rice hulls to avoid a stuck sparge, unless you really trust your setup.