Avoiding banana/bubble gum tones

Several wheat yeasts have a lot of clove, banana and bubblegum. WY1010 is one that doesn't.

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=126

 

Or you could use any neutral ale yeast. 1056, 1007, 2565, etc. There's no need to use a 'wheat' yeast just because there's wheat in the beer.

 

Fermenting too warm can also produce banana type flavors (which can't be cleaned up with conditioning), so be conscious of the ambient temp where your fermentor is placed.

 

You're right, this is mostly about the yeast.

How hoppy do you want this beer to be? Are you good at temperature control? Dry yeast or liquid?

If this will be hoppy and you have to use dry yeast, US-05 is likely the answer.

If it's not hoppy, this will be a harder beer to make, but could be very rewarding if done well. I would recommend WY1007 German Ale if you can brew on the cooler side and have the patience to lager this for a few weeks. I would use wheat malt for anywhere from 30 to 60 % of the grist and a good quality pilsner malt for the rest. Maybe consider Vienna malt for 5 to 10 % of the grist.

 

I'm not a fan of banana and bubblegum, either, but have found a couple of German/Belgian yeasts that are very subtle if fermented cool and overpitched...eg, WYeast 3638, T-58, and Danstar Munich Wheat

If you want absolutely no bubble gum or banana, use 1010 or another neutral yeast

 

As others have said, the easy way to avoid banana/bubblegum would to use a yeast that doesn't produce those flavors under proper fermentation circumstances.

 

Big starter, start the ferment cool for a few days and then ramp up and it shouldn't be a problem.