Banana is a weird fruit most flavours linked to bananas are hard to pull off, I have made several batches of banana wine, using different ideas, banana ferments very fast it also drops a lot of sediment, when young it looks like brown mud, but clears very fast, it drops small white, or brownish white particles for months, similar to mango, due to the fact that bananas never have a taste of bananas, in most situations, whether it be sweets (candy type) or, whatever, I spied a commercial drink called banana beer in the Uk and read the label, the commercial brewers of this drink have done the only thing that i have discovered to work well and have utilised banana flavouring, intended for food / drink, this for me worked quite well, you only need a few mls per gallon, to get a flavour and smell of banana, you dont need huge amounts of bananas to influence the ferment either, also, the skin of bananas contains amylase i suspect, which is what turns normal bananas, gradually brown and from containing mainly starches into mainly sugars, so a small amount, of the batch should contain bananas, with skin on sliced up into small, slices (these should not be boiled) the amylaze in the skin turns the starches present in bananas into fermentable sugars, the last batch I made at approx 18 abv was fermented and cleared with 6 weeks, I added some grapes to try and achieve a banana brandy kind of flavour, as stated I finished off with banana food flavouring,early in its life banana wine looks like its fit for the bin and looks cloudy and muddy like a brownish gloup, you also get, lots of pulp at the top and bottom, but, it clears very well, after its first racking, in fact the transformation is quite miraculous, that`s my experiences any how.
This is a link indirecly to my recipie I used for one I submitted ages ago.
https://www.winemakingtalk.com/threads/bangin-banana.49524/
Tasting notes
https://www.winemakingtalk.com/threads/march-2015-wine-of-the-month-club.49064/#post556705
The reicpie, you may need to scroll down a bit.
In addition bananas seem to thicken the finished drink, which effectively adds mouth feel, some home brewers, I have read about add small amounts of bananas to their wine for this reason alone. From what I read bananas, also, contain 40 % sugars (likely after conversion from starches)
Untested, but, should work, at least in theory, banana skins should aid in clearing starch hazes.
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