Grill the bananas on the grill until the skin turns dark brown and the bananas are nice and hot inside. Then remove just a strip from the skin until the fruit is visible.
Spread about 2 tablespoons of Cointreau per fruit, or a little more if you like, on the fruit and sprinkle generously with curry.
Spoon the bananas straight out of the skin and enjoy as hot as possible.
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