In a large mixing bowl, stir together the crushed pineapple (with juice), dry pudding mix, and whipped topping until fully combined and smooth. The pudding mix will begin to thicken the mixture as you stir.

Add the mini marshmallows, chopped cherries, chocolate chips, and peanuts.

Peel the bananas and slice them into ¼-inch rounds. Add the banana slices to the bowl and carefully fold everything together, being gentle to avoid breaking up the fruit.

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend and the salad to firm up slightly.

Just before serving, drizzle the top with chocolate syrup, sprinkle with additional peanuts, and garnish with a few extra cherries for a classic banana split finish.