Melt the white chocolate in a microwavable bowl on medium heat for 25 second bursts. Let stand in microwave for one minute before stirring. Once melted and cooled to a safe handling temperature, pour into a pastry bag. Cut tip of pastry bag and slowly go around the outside of the glass in a slow circle, letting the chocolate begin to drip down the sides of the glass. Let chocolate set up for three minutes before adding any toppings to the side of the glass. If items are heavier, place a dollop on the backside and hold in place until the chocolate sets. Repeat with remaining glasses. Slightly warm caramel in microwave using the same directions as the chocolate. Once safe to handle, drip caramel on the inside of each glass. Repeat with remaining glasses. In a blender, add the two bananas, pint of ice cream, and milk. Blend until smooth. If ice cream looks a bit loose, at 1/4 cup of ice and let blend until completely smooth. Pour into prepared glasses until 3/4 full. Top with whipped cream and remaining toppings. Serve and enjoy!