How to incorporate GINGERBREAD flavor in banana wine?

[Allie Geiger]

I have this idea..
I want to make a banana wine, but I really want to attempt to incorporate a gingerbread flavour, to try to give it a banana-bread type flavor.
Does molasses work or will it turn funky in fermentation?
Has anyone attempted using molasses, nutmeg, ginger, cinnamon, brown sugar, etc. in a wine? Does the flavor come through?
Do spices stay present after clarifying, and if they end up getting clarified out, will the flavor still be there?
Am I just out-to-lunch on this idea?

 

[BernardSmith]

Molasses often impart an unpleasant flavor but you might try honey..

 

[Allie Geiger]

Molasses often impart an unpleasant flavor but you might try honey..

Thats a good idea.
I might ditch the gingerbread idea and go for Banana-pineapple instead. Might be a bit more successful.