From what I've read you can achieve something similar by doing a 1/2 hour Ferulic Acid rest at 45C, thus creating lots of precursors to the clove phenols, and then fermenting at more "banana favouring" temperatures to ensure that they end up balanced.
Don't think there'd be anything wrong with doing what you suggest though. Go for it, and let us all know how it turns out!
Primary: Beast of Burden hoppy porter/black IPA
Bottle Conditioning: Nothing
Drinking: Buff Face Imperial Stout, Cria (2.X% ABV hop bomb), Llama Doodle NZ hopped IPA