Can I dry-hop down Isoamyl acetate?

Not that I totally despise that aroma, just really wasn't what I was looking for in a Saison (Act of God temp spike, had to roll with it.) I'll see how much this dies down over the rest of fermentation but if it's still lingering around, would dry hopping help mask this well? Perhaps blend with it into something a little more complex and satisfying?

If so I was thinking two ounces of Perle at the end of primary. Maybe an ounce or so dry hopped in the keg on top of that afterwards while serving?

You made me use Google to find "Isoamyl acetate" - you chemistry guys kill me.

I dislike Banana flavor in almost everything and the slightest hint of it kills a beer for me. I've dry hopped away other flavors I didn't like so I assume you could overshadow the nana flavor.