Are you talking about Witbier?
Good question. OP, what say you?
Assuming you're talking about a Germen hefeweizen.....
I'm in the boat of folks who will say that the ingredients don't matter nearly as much as the choice of YEAST and the fermentation temperature, and personal preference! What's great to one taster is terrible to another, and what's trash is treasure to another, vicy-versy and all that. Personal taste is more important than anything else really. But assuming you're the average joe who enjoys a fine German hefe....
You're most likely going to want to do a severe underpitch of WLP380, like only 1/4 to 1/2 the vial for 5 gallons, with NO yeast starter, fermenting in the low to mid 60s Fahrenheit. Severe underpitching is crucial for maximum clove and banana and maybe even bubblegum, and cool temperatures help keep it balanced. Hotter temperatures make the clove go away and promote bubblegum flavors. If you pitch the standard rate per mrmalty.com, you are likely to be disappointed no matter what you do with temperatures. In any event, drink it young -- this is one style that needs to be consumed within a month or two of brewing. After that, it turns into a very plain jane orange ale as all the clove and banana and other esters completely vanish.
If you just want to brew something crazy, and not a traditional hefe, then I dunno where you want to go with that, but it's not a hefe at that point as far as this style nazi is concerned.
And if you're actually talking about witbier, then my advice is to go easy on the coriander, using half as much as anyone else suggests, and a decent healthy pitch of WLP400 for a month, and you're good to go.
Malt bills are super easy with all these. Half wheat and half something else. Done. Hops are a no-brainer. I love Hallertau. Tett or other nobles or noble-like varieties are fine. Bittering additions only. No late hops necessary at all, unless you want to be wild and crazy or whatever.