Hefes are tricky because small changes in fermentation temperature can greatly affect the banana/clove balance.
One of the things I think is often missed by both pro and home brewers with hefes in this country is making the proper ph adjustments. German hefes fall in the 4.1-4.4 range which IMO helps make the flavors stand out. I'd venture a guess that most stateside brewers are leaving their beers in the mid-4 range like most ales which can produce a flabby wheat flavor and subdue the yeast character.
I have never adjusted the pH of a finished beer. Is that what you are suggesting? Let it ferment completely and then add phosphoric or lactic acid to a target pH below 4.4?