- 4 bananas (medium sized, firm but ripe)
- 1 cup semi-sweet or milk chocolate chips
- 1 tbsp coconut oil
- Coconut Flakes
- Chopped Peanuts
Line cookie sheet with foil or parchment paper.
Remove banana from peel, slice in half, and stick with popsicle stick.
Place banana pops on cookie sheet and freeze for 15 minutes.
Prepare your workspace by setting up all toppings.
In a tall microwave safe glass or dish, heat chocolate chips and coconut oil on high for 30 second increments, stirring each time, until melted and smooth.
Remove bananas from freezer and dip into chocolate.
Immediately coat with desired topping and place on lined cookie sheet. Repeat with remaining pops.
Freeze until chocolate has set, about 30 minutes. Serve or freeze in an airtight container for up to a week.