Peel 4 ripe—but firm—bananas and slice each in half cross-wise.
Insert a wooden popsicle stick into the cut end of every piece.
Arrange on a parchment-lined baking sheet, ensuring the pieces don’t touch.
Freeze at least 2 hours, until the bananas are rock-solid.
2. Melt the dipping chocolate (5 min)
In a microwave-safe bowl combine 8 oz dark chocolate chips with 1 Tbsp coconut oil (helps the shell set thin and glossy).
Microwave in 30-second bursts, stirring between each, until completely smooth—about 90 seconds total.
Let melted chocolate stand 2 minutes to cool slightly (so it clings instead of sliding off).
3. Dip & coat (5 min)
Working one pop at a time, hold the frozen banana over the bowl and spoon chocolate over it, rotating to coat all sides.
Allow excess to drip back into the bowl, then immediately sprinkle with ¼ cup chopped toasted nuts (or your favorite toppings—shredded coconut, crushed pretzels, mini chips).
4. Quick-set & serve (10 min)
Return dipped pops to the parchment sheet; the chocolate will harden almost instantly.
For the crunchiest shell, pop the tray back in the freezer 10 minutes before serving.
Enjoy straight from the freezer, or store in an airtight container for up to one week.
