In small saucepan, combine sugar, water and corn syrup; mix well. Bring to a boil. Boil 1 minute. Cool slightly; refrigerate 30 to 45 minutes or until chilled.
In food processor bowl with metal blade or blender container, combine banana and strawberries; process until blended. Gradually add chilled sugar syrup; blend until smooth.* Pour into ungreased 8-inch square (2-quart) baking dish; cover with foil. Freeze 3 to 4 hours or until firm, stirring once.