I had to Google what POF positive means.
Any session beer is going to be easier to merge with this style than otherwise...
BUT! there are lots of styles that tolerate fruitiness and spiciness well! Surprisingly, in my opinion, saisons and wheatbeer are actually not on that list. I've had WAY overdone or underdone saisons and wheatbeer. I think it's harder to balance any yeast character since the malt bill and hop character are relatively light.
That being said...the banana or clove isn't always super pronounced and doesn't come through the same in every wort.
I'd do a few experiments before committing an entire batch...
1. 1 gallon batch all wheat LME, 5 IBU, ferment 75-80F (witbeer)
2. 1 gallon batch 66% wheat 34% light malt extract, 2 IBU, copitch good belly down to 3.5pH, ferment 75-90F
3. 1 gallon batch, light malt extract, steep crystal 60 and chocolate malt to 20 SRM, English hops to 13 IBU (Orfy's mild HBT). If it tastes fruity, will complement this style I think.
4. 1 gallon batch, light malt extract, steep special B, crystal 70, wheat, chocolate malt and add honey during boil. 15 IBU, centennial, add vanilla, cinnamon, bitter orange peel and ginger.
(Holly ale recipe from HBT). Figured if you get clove then this recipe will taste good!
5. brew a stout with cocoa powder. If u get banana character, then call it a banana split.
Most of these styles I listed are ones I've brewed where I totally botched the ferment, it came out way fruitier than it should have, and I kinda liked it!