Food & Cooking Recipes Dessert & Treats Recipes Tropical Banana Splits By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Brett Stevens Prep Time: 10 mins Total Time: 10 mins Servings: 4 Go bananas for this delicious treat with tropical sorbets. Ingredients 1 cup heavy cream 4 ounces semisweet chocolate, chopped 1 teaspoon sugar 4 ripe bananas 1 cup mango sorbet 1 cup coconut sorbet 1 cup raspberry sorbet ¼ cup coarsely chopped macadamia nuts, toasted if desired 4 maraschino cherries Directions In a small saucepan, bring 1/2 cup cream just to a boil. Remove from heat and add chocolate. Let stand 2 to 3 minutes; stir to combine. In a medium bowl, whip remaining 1/2 cup cream with sugar until soft peaks form. Set aside. Peel bananas, and split lengthwise; divide among 4 sundae dishes. Top with a scoop (1/4 cup) each of mango, coconut, and raspberry sorbets. Drizzle each sundae with chocolate sauce; top with whipped cream, nuts, and a cherry. Serve immediately. Print