Chef’s Note

“Fan-favorite banana bread meets vanilla ice cream for the ultimate treat.”




8 ice cream sandwiches




  • 1 12 cupsall-purpose flour
  • 1 teaspoonbaking powder
  • 12 teaspoonsalt
  • 12 cupunsalted butter, room temperature
  • 12 cupgranulated sugar, plus 1/4 cup
  • 12 cup packed light brown sugar
  • 2 largeeggs
  • 3 bananas, smashed into a thick paste
  • 2 teaspoonsvanilla extract
  • 12 cupsemi-sweet chocolate chips
  • 1 gallonvanilla ice cream, softened
  • 13 cupcaramel sauce
  • 2 cupswhite chocolate
  • 2 teaspoonscanola oil
  • 4 ounces unicorn candy sprinkles
  • Directions

  • Preheat oven to 350 degrees F. Spray an 8×8-inch square baking pan with nonstick spray, line with parchment paper and spray parchment.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Sprinkles:
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