Start by preheating your oven to 350°F (175°C). Next, take a 9x13-inch baking pan and lightly greased it with cooking spray, ensuring your cake won’t stick later.

In a large mixing bowl, cream together softened butter and granulated sugar. You want a smooth and fluffy texture here, usually around 2-3 minutes of mixing will do the trick.

Once your butter and sugar are well-mixed, add the beaten egg and molasses. This is great to incorporate and will give your batter a lovely deep color and flavor.

In a separate bowl, take the all-purpose flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, and whisk them together until combined. This isn’t just for mixing; it helps evenly distribute the leavening agents for a perfect rise!

Add the dry mixture into your wet mixture. Stir gently until just combined—be careful not to overmix. Gradually pour in the hot water, mixing until the batter is smooth (it will be a bit on the thin side, but that's what you’re looking for!).

Pour the batter into your prepared baking pan and smooth out the top. Place in the preheated oven and bake for 25 to 35 minutes. A toothpick inserted into the middle should come out clean. If you hit some resistance but it’s still lightly moist, that’s okay!

While the cake is baking, prepare the vanilla cream sauce. In a medium saucepan, combine sugar, butter, and heavy whipping cream over medium heat. Stir occasionally until the butter melts completely. Bring it to a gentle boil and let it bubble for about 3 to 5 minutes. Remove from heat, and stir in the vanilla extract.

After the cake has cooled for about 10 minutes, cut it into squares. Serve warm, topped with fresh sliced bananas, a generous dollop of whipped cream, and that luxurious vanilla cream sauce. The cake is best enjoyed right away, but it can also hold its own for days to come.