Prep your tray: Line a baking sheet with parchment or wax paper. Make sure it fits flat in your freezer.

Slice the bananas: Peel and cut into 1/2-inch thick rounds. For pop-style bites, cut the bananas into thirds or halves lengthwise.

Add a filling (optional): For sandwich bites, spread a little peanut or almond butter on one slice and top with another to make a mini stack. Set on the lined tray.

Freeze the banana pieces: Place the tray in the freezer for 45–60 minutes, until the bananas are firm. This helps the chocolate set fast and prevents slipping.

Melt the chocolate: In a microwave-safe bowl, add chocolate chips and coconut oil. Heat in 20–30 second bursts, stirring between each, until smooth and glossy. Stir in vanilla if using.

Dip the bites: Use a toothpick, fork, or skewer to dip each frozen banana piece into the melted chocolate, letting excess drip off. Work quickly so the chocolate doesn’t thicken.

Add toppings: While the chocolate is still wet, sprinkle chopped nuts, coconut, sea salt, or sprinkles over the top. Don’t press hard; a light touch keeps the coating intact.

Set and freeze: Return the coated bites to the lined tray. Freeze for 20–30 minutes, or until the chocolate is fully set.

Store properly: Once firm, transfer the bites to an airtight container or freezer bag with layers separated by parchment to prevent sticking.

Serve: Let them sit at room temperature for 2–3 minutes before eating for the best texture—still cold, but not rock-hard.