As X said, the coriander and orange are characteristic for a witbier, not a Weizen. If you want to enter this in the Garrison contest, and want it to be judged favourably as a Weizen, do not add those ingredients.
Please review
http://www.bjcp.org/2008styles/style15.php#1a" onclick="window.open(this.href);return false; for what the judges will be looking for.
Fermentation: That yeast should work for you, and the temperature range sounds correct for the beer temp (which, remember, will be a few degrees warmer than the temp of the room/chamber during the initial fermentation steps). Banana IS a characteristic of this style of beer, so don't fear it too much (personally I love a lot in weizens, but not everyone does). Clove will be more pronounced at lower temperature fermentation (also a positive characteristic of this style of beer), and a balance between those two aromas is key.
My thoughts on the comp: yeast choice and fermentation temperature are going to be what sets apart the winning beer this time around. The grain and hop bills are pretty simple, so the devil is in those details. Spend time perfecting pitch rates and temperature control to excel in this competition.
