Go bananas for this delicious treat with tropical sorbets.
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.
