As far as banana/clove balance goes, I like the 30ºC rule (pitching temperature + fermentation temperature add up to 30ºC). So I pitch at 12ºC and do a controlled rise to 18ºC, maybe 2ºC per day. It's a tough one because people's sensitivity thresholds vary so much for these characteristics. I had one beer that was awarded first prize at a competition, the judges raving about the clove/banana balance. A separate (skilled and respected) judge tasted the beer later and didn't detect any banana.