Strong banana flavor with Belle Saison

So I've brewed two different saisons and used belle saison yeast. Both have come off with strong banana flavored. Now the most recent one was just transferred to secondary last night and I will leave in secondary for another 6-8 weeks before bottle aging for at least that long. I'm hoping the flavor will fade in that time, but I was wondering if anyone else has had this problem?

 

What fermentation temperatures? I have used it several times and haven't had any banana, I also havent had very interesting saisons using it.

 

I've had friends use Belle at Florida room temp (78) and have saisons that were almost clean. I pitched it the other day and am getting some banana in the upper 70's. I wonder if it has to do with oxygenation?

 

64F for 72 hours then room temp for 2 weeks so around 72 deg ambient temp

 

With those temperatures I would attribute it to inadequate oxygenation prior to fermentation