I just bottled an experimental batch of Banana Beer - pretty quirky as I did not use any bittering ingredients. I had heard that the fermentation process took the banana aroma and flavor away, which did not happen. My end result smells faintly like bananas, but has a strong and heavy cooked-like banana taste (the heavier sweeter elements of the banana). I'm not exactly loving drinking it, as it is a bit heavy, but hey I'll see what happens when it carbs up a bit and gets cold.
This is my recipe.
I used a hand blender to combine about eight pounds of bananas (peeled) with about a gallon of water. I added one half pound 6-row and a teaspoon of powdered amylase enzyme. I mashed this at 150F for 90 minutes, then added about 1.25 pounds of honey and brought it to a boil. I used a strainer to separate about 2 gallons of wort from the blend and brought it to 205F. I cooled the wort to about 120F, added pectic enzyme, and let it cool further to 85F when I pitched my yeast (I used Saftbrew T-58). The OG was 1.060. After about a week in primary (it fermented violently) and 10 days in secondary, the SG/FG was 1.00. In about a month I'll taste the carbed/cold product and let you all know what its like.
One more thought, it fermented in my basement at about 70F, and I used T-58 to try to match some of the expected sweetness with a bit of pepper/spice. But that did not happen.
You can't always get what you want, but when you find what you need, buy two of them ...