Gingerbread and Banana Heaven

Oh how I love My Kitchen Cafe. Her recipes are wonderful and they are perfectly gourmet without being weird and overwhelming. I made her wonderful gingerbread recipe over Christmas and it was a huge hit with my family (even the kids ate it, which is not normal).
Gingerbread:
1/2 cup sugar
1/2 cup butter, softened
1 egg
1 cup molasses
1/2 teaspoon salt
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup very hot water
Cinnamon Whipped Cream:
2 cups heavy whipping cream
1 teaspoon cinnamon
1/4 cup powdered sugar
Preheat the oven to 350 degrees. Grease a 9X13-inch baking pan and set aside.
In a large bowl, cream the butter and sugar until well blended. Add the eggs and molasses and blend again. Sift the dry ingredients together in a mesh strainer directly into the molasses/butter/sugar mixture and mix. Add the hot water and beat until the batter is smooth. It will be fairly thin.
Pour the batter into the prepared pan and bake for 32-35 minutes, until a toothpick inserted in the center comes out clean. Don’t overbake or the gingerbread will be dry.
Serve the gingerbread warm or cold with cinnamon whipped cream and sliced bananas, if desired.

For the cinnamon whipped cream:
In a medium bowl, begin beating the whipped cream. After it starts to just slightly thicken, add the sugar and cinnamon and beat until medium-stiff peaks form.