Thoughts needed on this Franken Pilsner-Wheat

I was gifted a 'Continental Pilsner' kit by Brewers Best. Ive used their kits before with no complaints. However, Ive been on this Wheat kick for a while and thought Id make some changes. I added/substituted some ingredients I had leftover from an earlier Weizen brew.

I havent been able to turn anything up in searches to gauge how this will end up in about 4 weeks, so I was hoping for input and opinions-

2gal water at 150*F @ 40min for steeping
Steeping grains were (12oz Pilsen, 8oz Carapils, 4oz Carafoam Malt)

Grains removed & added (2lbs Wheat LME, 3.3lbs Pilsen LME, 2lbs Pilsen DME)

Increased heat to boil with 1oz Hallertau @ 60min

Yeast under pitched at 500mil to increase Amyl acetate (bannana) (Wyeast 3068)

Topped fermenter to 4.5gal leaving ~30% head space. Ferm temps around 72*F

1) The pilsner malts are more than double the wheat malt. What flavor might be expected with a Weizen yeast as the 3068 i pitched? Anything near to a traditional Weizen??

2) Did I overdo the Carapils/Carafoam, and will this give too much body?

Thoughts and suggestion, good or bad are much welcome. This is a learning process for me, as I eventually would like to move to all grain.

It's more a dampfbier. That is a German wheat beer with out the wheat.