Yes, the right temperature and the right yeast will make all the difference. I just made my first bavarian hefe myself, but from what I've read, you want to use WLP300 or Wyeast 3068 Weihenstephan yeast - and as far as temp I think 66-68 is in the right balance range. Lower temps should give you more clove, and higher temps should lean more toward banana flavors. Mine's fermenting at 67 so we'll see how that turns out.
I'm a partial masher so I don't have an all-extract recipe for you, but check the database.