I have made Keller's Orange #2; I'm not sure if that is the same one you are calling Orange-Banana #2. Mine is
here.
I have made a few other citrus wines and wines with oranges. All are aging at the moment. Most promising at this point is my Calamondin, made from
Keller's 2013 recipe, not his 2000 recipe. I also made Satsuma wine, the recipe is
here. I have also made a Hibiscus-Orange-Ginger mead and couple of batches of Persimmon-Orange, and one batch of Persimmon-Orange mead.
I don't have a lot of data points here obviously, but I've noticed a couple of things. First, all of my straight up citrus wines (including the orange) are somewhat slow to clear just by themselves. I've wondered if it makes sense to try adding bentonite to the primary on the straight up citrus wines. Second, paradoxically, the addition of orange to other wine bases (hibiscus, persimmon) has dramatically aided in clearing the wines on their own.