Don't sweat it. It'll be rock star. excessive head pressure during the growth phase can reduce ester production - but it doesn't sound like things got way outta control for ya. If you had a nice pitch, and started at that fermentation temp, you should be good.
BTW, any chance you did a step mash on that banana bomb? Or just single infusion?
I did a single infusion on that one hitting 148, no stepping, this time I mashed at 155. I know for clove aromas a 110F step is important for ferulic acid 4 vinyl guaiacol, is there a similar mash step for acetal-carboxylic acid? Since this necessary for yeast growth, it seems like the proper solution is sufficient aeration (which I probably didn't do last time, this time I aerated more) and lower ferment temps. been ramping up over the last two days from 63-66 to ensure the yeast finishes out completely.
Any recs on a good book on the ochem involved in brewing? I've read all the practical books but would love to get more into the science