© William Meppem
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Serves : 6

Sommelier Rajat Parr of Fifth Floor credits this over-the-top sundae to George Morrone, the restaurant's chef. Plus: More Dessert Recipes and Tips

How to Make It

Step 1    

In a blender, puree the strawberries with the superfine sugar. Strain the sauce and refrigerate until chilled.

Step 2    

Preheat the broiler. Grind the turbinado sugar in a blender; transfer to a plate. Dip the cut side of the bananas in the sugar and arrange them, sugared side up, on a baking sheet. Broil the bananas as close to the heat source as possible for 2 to 3 minutes, or until caramelized.

Step 3    

Place 2 caramelized banana halves in each of 6 oval bowls and add 1 scoop each of vanilla, chocolate and strawberry ice cream. Pass the sauces and the toppings at the table.

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