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1
Preheat oven to 350 degrees F. Spray an 8x8-inch square baking pan with nonstick spray, line with parchment paper and spray parchment.
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2
In a medium bowl, whisk to combine the flour, baking powder and salt. In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar on medium speed until well blended. Beat in eggs, one at a time, then beat in the bananas. Reduce the speed to low and add the flour mixture, stirring until just combined. Stir in the vanilla extract and chocolate chips.
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3
Transfer batter to the prepared baking dish and spread to make smooth and even. Sprinkle 1/4 cup sugar over the top, then bake until golden and a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack to cool completely.
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4
Use a serrated knife and carefully slice the banana cake in half horizontally. Remove the top half and set aside. Spread the ice cream in a smooth layer over the cake, then top with the caramel sauce. Place the top back on the bread and run a knife flat along the edge to make smooth.
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5
Insert 8 popsicle sticks into the ice cream, 4 evenly spaced on opposite sides. Cover with plastic and freeze until set, at least 6 hours and up to overnight.
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6
In a medium bowl, combine the white chocolate chips and oil. Melt in the microwave or over a double boiler. Let cool to room temperature.
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7
Line a baking sheet with wax paper. Remove the cake from the freezer and cut into 8 equal sandwiches. Holding the popsicle sticks, dip the edge of the sandwich on a diagonal into the chocolate, coating from the top corner all the way to the bottom corner. Top the chocolate with sprinkles. Place on a wax lined baking sheet and return to freezer until ready to serve.
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8
Sprinkles:
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9
https://www.fancysprinkles.com/collections/fancy-sugars/products/unicorn-dust-fancy-glitter-sugar.
