• Peel the bananas and cut each in half crosswise. Insert a popsicle stick or skewer into the cut end of each banana piece. Place on a parchment-lined baking sheet and freeze for at least 2 hours, or until solid.

Melt the chocolate

• Microwave method: In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 20–30 second intervals, stirring after each, until smooth.

  Double boiler method: Place chocolate chips and coconut oil in a heatproof bowl set over (not in) a pot of gently simmering water. Stir until melted and smooth.

  Be careful when touching the bowl as it can become hot.
• Pour the melted chocolate into a glass and then dip each banana into the chocolate. Drizzle off the excess chocolate and it should quickly set on the banana. Place them back onto the parchment paper until you've finished each banana.
• Place the frozen chocolate covered bananas into a freezer save container and freeze for up to 2 months.