question about Bavarian wheat homebrew

I think citrus tends to pair well in this style, or at least tart fruit profiles.
I'd taste the brew on it way to the secondary, prior to adding fruit. Based on your fermentation you may want to make a game time decision about what fruit to add. If fermentation took you more clove vs banana, you might want to reconsider your choices.

 

Many fruits/spices pair well with hefes. The problem is using whole fruits like strawberries, blackberries, or blueberries with subtle flavors tend to require a lot of fruit to get a noticeable to strong flavor contribution. In the past, when I've done fruit beers I augmented with flavor extracts. A rasbpberry wheat comes to mind. The last time I made beer with fruit, I used the canned raspberry and I allowed for a higher (sweeter) final gravity, and added 6 (I think) drops of raspberry extract to each 12oz. bottle. I have to say the last that the last 3 (Belgian blonde, saison, and a strong Hefe with 3711/3068 yeast) I have brewed, I used extract only and reached a more subtle but still satisfying amount of fruit aroma...just personal experience.

There is a lot of great info on BA. I would also recommend listening to The Jamil Show podcast called Fruit Beers, I think. Assuming you have read How to Brew already. If not, spend some time reading it. Even Palmer has admitted to "evolving" on some of his brewing knowledge but it is still the best "one stop shopping" for beginners.

Welcome to BA.