Banana Boat Recipe

Make custard

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Heat over medium until it begins to steam and small bubbles form at the edge (do not boil).

While milk heats, whisk together 6 large egg yolks and 1 cup granulated sugar in a bowl until pale and slightly thickened.

Temper the yolks: slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to raise temperature, then pour tempered yolk mixture back into the saucepan with remaining milk.

Cook custard over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (about 5–8 minutes; reaches about 170–175°F if using a thermometer). Do not boil.

Remove from heat, stir in 2 tsp vanilla extract and a pinch of salt. Strain through a fine-mesh sieve into a bowl, cover surface with plastic wrap to prevent skin formation, and chill thoroughly (2–3 hours) until cold. Alternatively, use good-quality vanilla ice cream if short on time.

Place 1 cup semisweet chocolate chips, 2 tbs unsalted butter, and 1 tbs light corn syrup in a heatproof bowl.

Microwave in 20–30 second bursts, stirring between bursts, until smooth. Alternatively, set the bowl over barely simmering water (double boiler) and stir until melted and glossy.

Stir in 2 tbs heavy cream to thin sauce to pouring consistency. Keep warm until assembly; if it thickens, gently rewarm.

Prepare bananas: peel 4 ripe bananas and slice each lengthwise (into 2 long halves). If desired, toss sliced bananas briefly in a tablespoon of lemon juice to prevent browning (optional).

Prepare strawberries: hull and halve enough strawberries to make about 1 cup. If you prefer sweeter berries, toss with 1 tsp powdered sugar and let macerate 10 minutes.

Drain 3 tbs crushed pineapple well. Chop larger pieces if necessary so they are spoonable.

Measure out 3 tbs mini marshmallows and 1/2 cup crushed roasted peanuts (or mixed nuts).

For each banana boat (makes 4 banana boats, serves 6–8 as sundaes depending on portioning): Place two lengthwise banana halves in a long serving dish or split a banana horizontally in a standard sundae dish to form a cradle.

Spoon or scoop 3/4 cup chilled vanilla custard (or vanilla ice cream) into the center of each set of banana halves. If using custard that was chilled, stir gently to loosen before scooping.

Drizzle 2–3 tbs warm chocolate sauce over the custard in each boat.

Scatter about 2 tbs halved strawberries and 1 tbs drained crushed pineapple over each boat.

Sprinkle each with roughly 3/4 tbs mini marshmallows and 2 tbs crushed nuts.

Top with a generous dollop of whipped cream (about 1/3 cup per boat) and finish with a maraschino cherry.

Serve immediately so bananas stay fresh and marshmallows remain soft. If preparing several ahead, assemble components but add bananas, whipped cream, and marshmallows just before serving.