In making a banana mead similar to our Curious George recipe at Melovino, bananas are added to the mead in secondary (after fermentation).
Using a small spectrum of very ripe bananas will provide a lot more smooth and more well rounded banana component to your mead. Have some over ripened mostly covered in dark spots to some that are just starting to show dark spots on the peel. This can be accomplished by purchasing bananas at different stages in the ripening process, or freezing bananas purchased at the same time at different stages.
Once you have your bananas where you want them, peel them all up, place them into a mesh bag and throw them into your finished mead. Give the mead a taste every day or two until you feel that your mead has your preferred amount of banana character, and then pull the bananas out.
As long as your base mead was well made, the bananas will do the rest!