I've never heard of a "Bavarian" style or flavor, so I'm guessing here. Since you mention a hefeweizen specifically, I think it's the esters you don't like.
I can't stand hefeweizens! That's a very light wheat beer that is driven by the yeast character. Bananas, bubblegum, clove, etc. Some tripels have that as well. I've not picked it up in blonde ales, but I'm not that experienced with commercial blonde ales and it's quite possible that you may have had some Belgian styles where that is a big flavor component.
There are a couple of ways to make a light colored beer without those flavors. First, the yeast choice. If you use a "clean" ale yeast, it will have a much neutral flavor.
Another issue is fermentation temperature- even the "cleanest" ale yeast strains will get fruity if fermented too warm, generally about 70 degrees, the yeast will cause some changes and will start to edge into fruity esters. That's because esters are a product of the yeast.
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