Slice three whole bananas into pieces about 1cm thick. The best bananas are those that are ripe enough to be full of flavor and without tartness, but not so ripe that they turn to mush. Sprinkle 1T of raw cane sugar over these slices, stir a little to coat, and let sit.
In a non-stick pan bring 2T butter to temperature on low. Add 1T raw cane sugar, 1/4t ground ginger, 1/4t cloves, and 1t cinnamon. Stir to combine. Raise the temperature to medium low and add the bananas. Stir to coat the bananas with the sugar and button mixture, then let them sit in an even layer in the skillet for about a minute. Flip the slices, stir, and cook for another minute. The bananas are done when they're warmed through; they're overdone if they've turned to mush. Serve atop french toast immediately.