. I'm about to start my own journey. At the least I'll have some banana wine and some no so strong flavoured brandy( as most reports say).
Imma try a bunch of different ways and recipes, but none will contain sugar.
I'll be using peels some times as enzymes, and also no peels and liquid enzymes sometimes. Some heated in a pot and some directly from oven to fermenter
I have 440 lbs so there's lots to go around.
Currently I am baking said bananas in a homemade oven that sits overtop of my woodstove in the barn.
I read somewhere that "the best banana ever was found baking in the hot sand on the beach".
So my oven is a balmy 100 deg. I can bake roughly 60lbs at a time. They are coming out black and dripping with sweet sugary juice. It's not a pretty oven,but its getting the job done. I figure about a week and I'll have them baked.