I've used Notty for my last couple of batches. It's a friggin beast, even more beastly than it was years ago. Took a 1.077 beer down to 1.009! It's friggin hot and going to need a year to age, and that was fermented in the low 60s. I don't pick up any banana, but just a low nondescript fruitiness, maybe something like pear or apricot, somewhere in there, but not overpowering at all. I wouldn't ferment it close to 70 F or above, that would probably spell trouble.
As far as banana goes, I get that not from this yeast but from EXTRACT. If all your extract beers start to taste kind of the same with an odd caramel & banana flavor, that's the "twang" and you might want to look into partial mash brewing or BIAB to get started on more malty flavors and away from the twang. Others will disagree with me, but that's fine, they have a right to be wrong.