Fermentation smells usually aren't indicative of final product. They're why you do a lagering. I know banana isn't diacetyl, but a d-rest should be done with your lagers anway.
The smells are just a property of the yeast, especially since your temps and pitching rate look fine. I'm sure you've read about the strain that gives you a lovely "hungover rhino farts" smell in the fermentor, and that's not a flavor I've ever tasted in any beer. You're fine- you did everything you should, so RDWHAHB for now.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!
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