Pitch plenty of yeast (make a starter) and ferment cool in the 60s, and you shouldn't really have any problem with any of the major Belgian yeasts available on the market. My favorite is WLP530 but they're all good, and that one is not overly banana or clove.
Certainly avoid any German hefeweizen strains.
I intend to try the Unibroue yeast at some point, that one is Wyeast 3864, for the express reason that it DOES have more fruity and spicy characteristics than many others, so that might be one that you would want to avoid. Fortunately for you, and unfortunately for me, I do not believe it is widely available anyway.