Sourdough starter smells like an overly ripe banana, is this normal?

Its my first time making one, and after about 5 days, it's quite fragrant. It smells very much like a blackened, seeping wet banana that should do well made into a banana bread. Is this normal? It consists of 50% bread flour, 30% whole wheat flour, and 30% dark rye with 100% hydration kept at room temperatures.