I haven't used WB-06 yet, but my next batch will be a hefe, split batch with WB-06 and Wyeast something-or-other (I can't even remember which one) to compare. Both will be purposely underpitched severely, using only 1/4 as much as mrmalty says. If my theory is correct, the underpitch should coax some extra flavors from the yeasts. Both will be fermented cool around 60-62 F to hopefully accentuate the clove -- I like mine clovy without much banana. Hoping all this works.
With the overpitch you did, and at a relatively warm temperature, I wonder if the yeast didn't have to get too excited, didn't need to multiply -- they were already so overcrowded that they just ate the sugar easily and without much fanfare.
Hefe yeasts I think require some stress to give us their best. But I might be wrong; hence, more experiments are needed similar to what I have planned above. I will be doing a lot of side-by-side split batches with all my hefes and Belgians for the next few years. Eventually I'll be able to share some knowledge. Right now all I know is that in the distant past, when I made hefes back in like 1999 and 2000 before I knew any better, and simply pitched a little White Labs vial with no starter and no temperature control into 5 gallons, those were the best hefes I ever made. Friends who have done the same had the same kind of results. Other friends who pitched a lot of yeast per mrmalty experienced results that were more bland. So I'm willing to bet that the low pitch rate is key and will be doubling down on this bet. My experiment is less about low pitch rate and more about "is WB-06 any good vs. liquid yeast?" My ultimate goal is to try to find a good dry yeast for every style. So far.... I've not been as impressed by dry yeasts as I'd originally hoped. So this one might be a dud too. I will find out soon enough. But I will indeed be underpitching on purpose no matter what.