You should just strain and not press, you will have plenty of flavor anyway.

Yes, there are several chemical reasons why it is best to infuse just in the milk/cream before.
Infusing the bananas before making the custard gives much better flavor because the banana aromas extract cleanly into free liquid fat.
In custard they get trapped by the egg protein network and taste weaker.
It also avoids texture risks, since long banana infusion in finished custard can destabilize the eggs and dull the final ice cream.

Don’t mash them, they should be whole or in big pieces.

Thank you very much

The infusion works in a white base as well. Just use your favorite fior di latte recipe.
Or replace the egg yolks with lecithin or other emulsifier and re-balance.