I am planning to add bananas to a beer some time soon.

There is a lot of good info in "Homebrew All-Stars" (Drew Beechum and Denny Conn) from Joe Formanek about how he uses bananas in the mash. One thing that surprised me was the large quantity required. He says that you need about 10 pounds (weight with skin on) of fruit to get a noticeable banana character in the finished beer. By my rough calculation, that seems to be about 30 bananas!

But I'm also wondering about putting bananas right into the primary fermenter (post boil).

Can anyone comment on the relative merits of bananas in the mash vs. post-boil?