Squeeze the juice from the oranges. Peel and chop the bananas into chunks and simmer them for 30 minutes in 4 cups of water.
Put the sugar in a fermenting bucket and strain the boiling liquid onto it. Stir well to dissolve the sugar. Add all other ingredients except the yeast and pectic enzyme.Fill up to 1 gallon with cold water. Check the temperature and add yeast if below 90º Farenheit. Fit an air lock and ferment at 70º - 75º F. When the fermentation is almost ended ( about 3 weeks) add 1 campden tablet, then 5 days later siphon into another1 gallon jar and top up with cooled pre-boiled water. Fit airlock and move to a cool place. The wine may take a little time to clear. Keep racking when sediment forms until the wine is clear. You can use finings to help clear the wine faster. This will make a dry wine. Add wine sweetener and conditioner if you like a sweeter wine.