Remove bananas from the bunch. Place whole bananas with skins on a preheated grill to medium. Grill for about 7 minutes turning once until the skins begin to brown and soften.

Remove the bananas from the grill with tongs. Place them on a platter. Serve banana right in its skin. Using a paring knife, carefully cut a slit down the length of the banana and press it open to reveal the flesh. Top with a dollop of creme fraiche and some diced strawberries. Finish it off with a drizzle of honey and a sprinkle of cinnamon. Serve warm.

Danny's note: This dish is a great make-your-own dessert. Just set out a tray of grilled bananas and bowls of the toppings. Guests can top assemble their own desserts.