I saw this on another forum, and it might help you in your quest. Sounds delicious if you can find a good way to execute it. Make sure to let us know how it turns out.
(Is it a no-no to link to other forums? Sorry, if it is...)
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http://www.homebrewtalk.com/f79/banana-wine-33636/
From YooperBrew @ Homebrewtalk.com
Recipe Type: All Grain Yeast: wine yeast Yeast Starter: no Additional Yeast or Yeast Starter: no Batch Size (Gallons): 1 Original Gravity: 1.095 Final Gravity: .990 Boiling Time (Minutes): 2 Color: WHITE Primary Fermentation (# of Days & Temp): 1 week Secondary Fermentation (# of Days & Temp): Until finished
BANANA WINE (2) [Heavy Bodied]
3-1/2 lb. bananas
1 lb. chopped golden raisins
2 lb. granulated sugar
1-1/4 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 gallon water
wine yeast and nutrient
Slice bananas into thin discs, leaving skins on fruit. Put into grain-bag, tie top, and place in 6 pints water. Bring to boil, reduce heat, and simmer for 30 minutes. Remove grain-bag to bowl to catch drippings while pouring liquor over sugar in primary fermentation vessel and stirring well to dissolve sugar. Add acid blend, pectic enzyme and tannin, stirring again. When grain-bag cools, squeeze to extract as much liquid as possible and add liquid and drippings to liquor, discarding pulp. When liquor cools to 70 degrees fahrenheit, add yeast and nutrient. Cover and set in warm place for seven days, stirring daily. Pour into secondary fermentation vessel, fit airlock, and move to cooler place, leaving undisturbed for two months. Siphon off sediment, add chopped raisins, and add water to bring to one gallon. Ferment another four months. Rack and allow to clear. Rack again and bottle. May taste after six months, but matures at two years. [Adapted from passed-on recipe, source unknown, taken from Jack Keller's site]
Well, um . . . hmmmm. Jack's site has some great recipes for wine to be sure, and I go there alot to see what's new in the wide open home winemaking scene. I also have a lot of respect for Jack Keller, not just for his site and for the wine he makes, but, he just does a great job of keeping people engaged and interested so my hat's off to Jack.
Focusing on this recipe specifically I personally would make a number of changes and lose the tannin and acid, change the sugar to honey, leave out the skins and not heat the must.
I'd slice the bananas and simmer them for a few hours in a fine mesh grain bag in a crock pot on the lowest setting. I would essentially use that reduced syrup to add to my must, and then go with the blend of raisins and spices used in spice cake (allspice, cinnamon, mace, nutmeg). Basically I'd translate my favorite chocolate spiced banana nut bread recipe to mead.
I'd honey roast some walnuts and pecans then chop them coarsely and dangle them in a grain bag during fermentation. You'd want some pectic enzyme in the primary. I'd also add in some vanilla beans and about four good handfuls of cocoa nibs. In the mean time I'd be soaking some medium toast oak cubes in some cognac during the primary.
So a 6 gallon primary yield recipe would look like:
Oskaarz spicy banana nutz:
15 lbs bananas, sliced and simmered, decant the supernate and reserve. Add slices to a grain bag and add to ferment.
16 lbs honey (meadowfoam, macadamia nut, locust)
2 qt Maple Syrup (Grade B dark amber)
2 lbs dark (carmelized, not burnt!) honey roasted pecans and walnuts coarsely chopped
1 lb sultanas, chopped
5 vanilla beans
3 nutmegs, cracked and smashed
4 cloves, whole
10-15 allspice berries, cracked and smashed
3 cinnamon quills, crushed
4 handfuls coacoa nibs, crushed
2 oz medium toast American oak soaked in Cognac
Balance must to about 1.130
Check your pH something like this could go low on you and cause a sluggish ferment.
I'd go with either 58W3 or BA11 for this puppy and be sure to rehydrate with GO-Ferm, and use a standard nutrient addition schedule. Keep the must moving during the fermentation. Moderate fermentation temperatures apply here so keep it right at 70 F.
After the primary taste your mead and see where it may need adjustment to bring the flavors in to balance. Take your cognac soaked oak cubes and put them into your secondary vessel, rack the mead onto them and add any additional ingredients you may feel are necessary. If you feel this is lacking in acid (I don't think it will be but that's up to you) wait until the end before you bottle or keg to add acid as the chocolate and spices will add a sharpness to it as well.
Maybe not so simple, but worth the effort.