Prep your bananas. Peel bananas and cut them in half crosswise. Insert a popsicle stick into the cut end of each half, pushing it in about halfway so it’s secure.

Set up a tray. Line a baking sheet with parchment paper or a silicone mat. Place the banana pops on the tray in a single layer.

Flash-freeze. Freeze the bananas for 30–60 minutes until firm. Chilled bananas dip more easily and help the chocolate set quickly.

Melt the chocolate. In a microwave-safe bowl, heat chocolate in 20–30 second bursts, stirring between each, until smooth. Stir in 1–2 teaspoons of coconut oil per cup of chocolate to thin it slightly.

Prep toppings. Pour toppings into shallow bowls. Keep them close to where you’ll dip so you can work quickly before the chocolate sets.

Dip the bananas. Work with one pop at a time. Dip or spoon melted chocolate over the banana, turning to coat. Let excess drip off for a couple of seconds.

Add toppings. Immediately roll or sprinkle on your chosen toppings. Do this right away so they stick to the chocolate.

Finish and set. Place the coated pops back on the lined tray. If you like, add a light sprinkle of flaky sea salt.

Freeze again. Return the tray to the freezer for 30–45 minutes, or until fully set.

Serve or store. Enjoy straight from the freezer, or transfer to a freezer-safe container for later.