Definately use a hefeweizen yeast. Wyeast 1056 will put off some nice bananna flavors/aromas. My starters for this yeast usually smell like bananna bread. Also, ferment on the warmer side.
I think its bunk that warm=bananna/cold=clove on hefe strains. You do get increased ester production at high temps no matter what. This strain happens to produce bananna esters.