Prep the bananas. Line a baking sheet with parchment. Peel the bananas and cut each in half crosswise. Insert a popsicle stick into the cut end of each piece, pushing it in about halfway so it feels secure.

Pre-freeze for structure. Lay the banana pops on the lined sheet. Freeze for 30–60 minutes until firm. This helps the coating stick and set quickly.

Make the peanut butter coating. In a microwave-safe bowl, combine peanut butter and coconut oil. Microwave in 15–20 second bursts, stirring in between, until smooth and pourable. Stir in honey or maple syrup, vanilla, and a pinch of salt. The texture should be silky and slightly runny.

Set up a dipping station. Transfer toppings to shallow bowls. Keep the coated sheet nearby. Work quickly so the bananas don’t soften too much out of the freezer.

Dip and swirl. Remove a few bananas from the freezer at a time. Hold a pop over the bowl and spoon the peanut butter mixture over it, or dip it directly if your bowl is deep enough. Let excess drip off, then rotate the pop for an even coat.

Add toppings fast. While the coating is still tacky, roll or sprinkle on your chosen toppings. Press lightly so they adhere without sliding.

Freeze to set. Place the coated pops back on the parchment. Freeze 30–45 minutes, or until the shell is fully firm.

Serve or store. Enjoy straight from the freezer, or transfer fully set pops to a freezer bag or airtight container with parchment between layers.