OK I chilled a bottle and opened it tonight after 2 weeks.
Earlier in the evening I had a Monk's Blood (Belgian dark ale). Surprisingly similar! The actual banana flavor is much subdued after conditioning leaving a mildly fruity, full-bodied Belgian flavor, drinkable and well balanced though not as complex as the Monk's Blood. The color is unfiltered orange-brown. Good head but not as long-lasting as the Monk's Blood. I didn't test the gravity but from the effects I'd judge it about 8%, definitely stronger than the stouts I've been making.
Compared with the Wells Banana Bread beer (from memory FWIW), mine is more full-bodied and sweeter, with a more subtle banana flavor mostly in the nose and the aftertaste.
Much better than I expected considering the simple recipe and the guesswork. I'll be making it again, although next time I'm going to follow the suggestion in the Sad Banana Ale thread and use a grain sack for the mashed bananas in the primary.
You telling me that I'm not good enough to drink -- here?