Well, for starters, believe it or not 72 degrees is a good bit too warm for fermentation temp. You need to find a way to get the fermentation a bit cooler. Never pitch your yeast over 68 degrees and, for most ales, you want the fermentation temp - which will be 6-8+ degrees over ambient - to be in the low to high 60s (depending on what you are trying to do). There are not many ale yeasts that you would want to ferment much warmer than 70 degrees. You can use a cheap "swamp cooler" - basically just a tub of water in which you cycle out frozen water bottles - to keep your fermenattion temp under control. Or even a wet T-shirt over the femrenter will help shave off a few points. Look into geting a stick on "Fermometer" so you can get an accurate idea what teh temp of the fermentation actually is. Fermentation temp is critical to making great beer.
Also, I would not have bothered using a secondary for a wheat beer. Few ales really need secondary fermentations anyway. But that would not cause your problem.
I also think that part of your problem is simply that you are not used to tasting flat, young beer. Bottle that sucker up, carbonate it and see what you think. It will taste more like beer, I assure you.
The last thing I will add is that WB-06 is a German Wheat strain and it will have some typical banana esters and clove phenolics. If you are not used to those characteristics you may be somewhat surpised. And the warmer fermentation temp like you mention will enhance the banana esters.