It starts off with a full banana, split right down the center and opened up to accommodate 3 scoops of vanilla ice cream. Each scoop is covered in a classic sauce topping in the order of pineapple, hot fudge, and strawberry.
In a small sauce pan add the crushed pineapple (including the juices), sugar, and cornstarch. Heat it over medium heat until it starts to get bubbly and thicken, stirring frequently. Cook for 2 more minutes, continuing to stir, then remove from heat.
Pour into glass mason jars, cover and let cool for at least 1 hour.
For the Strawberry Sauce:
Combine the strawberries and sugar in a medium sized saucepan over medium heat. Stir, and use a potato masher to break down strawberries to your desired consistency.
Add the cornstarch and continue stirring frequently until the mixture bubbles and thickens. Continue cooking for 2 minutes, then remove from heat and pour into mason jars. Cover and let cool for at least 1 hour.
For the Hot Fudge Sauce:
In a small but heavy saucepan melt the chocolate and butter. Add the sugar, and gradually stir in the evaporated milk. Bring the chocolate mixture to a boil, then reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove the pan from heat, cool slightly. Serve warm.