Ingredients

1 lb. strawberries, chopped

1/4 cup granulated sugar

2 tsp. balsamic vinegar

2 tbsp. water, divided

1/2 tsp. cornstarch

1 lb. pineapple, chopped

2 tsp. fresh lime juice

Pinch of ground cinnamon and/or cayenne pepper

1/2 cup plus 2 tbsp granulated sugar

1/2 cup whole milk

Pinch of kosher salt

1/3 cup unsweetened cocoa powder

1 1/2 oz. unsweetened chocolate, chopped

2 tbsp. butter, cut into small cubes

1 cup heavy cream

1 tbsp. powdered sugar

1/4 tsp. vanilla extract

5 bananas, divided

12 scoops vanilla, chocolate, and/or strawberry ice cream

Rainbow sprinkles, chopped walnuts, and maraschino cherries, for serving

Instructions

Step 1: For the strawberry or pineapple syrup, place fruit, granulated sugar, vinegar (for strawberries) or lime juice (for pineapple), and 1 tablespoon of water in a medium saucepan over medium heat. Bring to a simmer, mashing occasionally, until the fruit breaks down completely, about 8 to 10 minutes.

Step 2: Strain the syrup to remove solids, reserving the fruit for another use. Return the syrup to the saucepan. Whisk the cornstarch with the remaining 1 tablespoon of water in a small bowl, then whisk into the syrup. If using pineapple syrup, add cinnamon and cayenne pepper.

Step 3: Simmer the syrup, stirring occasionally, until it thickens to your desired consistency, about 2 to 3 minutes. Remove from heat and let cool. Syrup can be made up to 3 weeks ahead and refrigerated in an airtight container.

Step 4: For the hot fudge, combine 1/2 cup plus 2 tablespoons granulated sugar, whole milk, and a pinch of kosher salt in a medium saucepan over medium-low heat. Whisk until sugar dissolves and mixture simmers with bubbling edges, about 5 to 6 minutes.

Step 5: Reduce heat to low and whisk in cocoa powder until smooth with no lumps. Remove from heat, stir in chopped unsweetened chocolate until melted and smooth. Let cool for 3 minutes, then add butter cubes one at a time, stirring until melted. Set aside or refrigerate up to 3 weeks in an airtight container.

Step 6: For the banana whipped cream, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form using an electric mixer or stand mixer with whisk attachment.

Step 7: In a small bowl, mash 1 banana until smooth. Fold the mashed banana gently into the whipped cream, then transfer the mixture to a piping bag fitted with a star tip.

Step 8: Slice the remaining 4 bananas in half lengthwise and arrange them in serving bowls. Place 3 scoops of ice cream between the banana slices.

Step 9: Pipe the banana whipped cream over the ice cream. Drizzle with fruit syrup and hot fudge, then garnish with rainbow sprinkles, chopped walnuts, and maraschino cherries. Serve immediately.

Tips & Variations

Use ripe but firm bananas to prevent them from getting too mushy when sliced.

Swap the fresh fruit syrup for your favorite fruit preserves thinned with a bit of water if short on time.

For a lighter option, replace heavy cream with coconut cream in the whipped topping.

Add toasted coconut flakes or crushed cookies as alternative toppings for extra texture and flavor.

FAQs

Can I make the syrups ahead of time?

Yes, both strawberry and pineapple syrups can be prepared up to 3 weeks in advance and refrigerated in airtight containers. Reheat gently before serving.

How do I prevent bananas from browning?

To slow browning, brush banana slices with a little lemon or lime juice before assembling the sundae. Serve promptly after preparation for best appearance and taste.