In a small saucepan over medium-high heat on the stove, bring the cream to a simmer. Remove the pan from the heat and immediately add the chocolate. Whisk until the sauce is dark and smooth. Remove from the heat.
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
In a large skillet over medium heat on the stove, melt the butter. Add the cinnamon, ginger, and cloves and stir to combine the ingredients evenly. Remove the skillet from the heat. Place the bananas in the skillet and brush them on all sides with the butter mixture. Using a metal spatula, gently lift the bananas out of the skillet and grill over direct medium heat until warm and well marked but not too soft, 2 to 3 minutes, gently turning once. Transfer the bananas to a work surface and cut them on the bias into 12-millimeter slices.
In a large skillet over medium heat on the stove, melt the butter. Add the cinnamon, ginger, and cloves and stir to combine the ingredients evenly. Remove the skillet from the heat. Place the bananas in the skillet and brush them on all sides with the butter mixture. Using a metal spatula, gently lift the bananas out of the skillet and grill over medium heat until warm and well marked but not too soft, 2 to 3 minutes, gently turning once. Transfer the bananas to a work surface and cut them on the bias into 12-millimeter slices.
Reheat the chocolate sauce over low heat, if needed. Scoop ice cream into bowls. Top with the warm bananas and chocolate sauce. Serve immediately.
