I love Hefeweizen.
I do nearly the same thing with mine... pour the glass except for 1/3 to 1/4 remaining in the bottle, then swirl to get the yeast and extra head and dump it into the glass.
It's almost the reverse process from a Guinness draught -- the yeast swirls down into the clear beer below.
My last Hefe was with 2nd gen WLP300 at 65-66 degrees. The banana is very faint, but the clove comes through strong and makes for a pleasently spicy beer.
[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] Whitewood 12° Abt
[Carboy #3] Opus Mosaic Brown
[On Tap (Keg)]
(L) Shut De Do (Belgian Golden Strong / Tripel)
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged)