I recently made a traditional hefe according to Brewing Classic styles and it turned out fantastic, plus the recipe was dead simple.
50/50 pilsner and wheat malt, dash of hallertau hops @60min, fermented at 62º. Great balance of the aromas produced interesting complexity- the last thing I would want it an overly-banana hefeweizen.
Drinking: Bavarian Hefeweizen, Chinook/MO SMaSH
Fermenting:White House Honey Ale, Surly Bitter Brewer clone, Belladonna Took's Mild
On Deck: American Pale Ale?