Banana is an ester, clove is a phenol. Under pitch for esters, over pitch for phenols.
I recently brewed a banana forward wheat beer and it turned out a banana bomb. Here's how I did it:
Pitched at 20C and let rise naturally to 23.5C and held it there for remainder of fermentation.
Under pitched 3/4 of a pack of WYeast 3638.
Open fermented to promote esters (covered with cheesecloth to keep any bugs out, although it was also in the fridge).
Recipe was 66% wheat malt and the rest pilsner malt. I also did a triple decoction mash to get a bit of caramilisation and colour, and help with head retention.
Hope this helps, happy to answer questions.