Frozen Chocolate Banana Pops: Line a baking sheet with parchment paper, wax paper, or aluminum foil.

Cut the bananas into 2 - 3 inch (5 - 7 cm) chunks. Insert a cookie stick, popsicle stick, bamboo skewer, or a chopstick into the pieces of banana. Place on the baking sheet and freeze for about 15 - 30 minutes.

Meanwhile, melt the chocolate and flavorless oil in a heatproof bowl placed over a saucepan of simmering water.

Then remove the bananas from the freezer and, taking one banana at a time, dip into the melted chocolate, making sure the banana is completely covered with chocolate. If desired, roll (or sprinkle) the chocolate coated banana in chopped nuts, toasted coconut, granola, or colored sprinkles. The chocolate covered bananas can be eaten right away (although the banana will still be quite soft) or place them back on the baking sheet and freeze.

Once completely frozen, the bananas can be stored in a covered container, for about one week. To soften the bananas, place in the refrigerator for at least 30 minutes before serving.

Makes about 9 - 2 inch (5 cm) frozen chocolate banana pops.

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Frozen Chocolate Banana Pops:

4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped

1 tablespoon flavorless oil (corn, vegetable, canola, safflower or a light olive oil) (can also use coconut oil)

3 large ripe bananas

Garnish:

Chopped peanuts, pecans, hazelnuts, almonds, walnuts or pistachios

Toasted dried coconut

Granola

Sprinkles or Chocolate Jimmies

Note: To toast coconut, place in a 300 degree F (150 degrees C) oven and bake for about 5 minutes or until lightly browned. Watch carefully.