Line a baking sheet with parchment paper. Peel the bananas, cut them in half, and insert a popsicle stick or wooden skewer into the cut side of each half. Place the bananas on the baking sheet with space in between them, and freeze for at least 4 hours, or up to 2 days in advance.

Use either a double boiler or the microwave to melt the chocolate.

For Double-Boiler: Fill a saucepan with 1-2” of water, then place a glass bowl over the top. Bring the water to a simmer over high heat, then reduce to medium-low. While the water warms, add the chocolate and coconut oil to the glass bowl. Stir frequently until the chocolate is around 80% melted, then remove the bowl from the pot and stir until completely melted.

Remove bananas from the freezer. Hold each banana over the melted chocolate and pour the chocolate over each side using a large spoon. Hold the banana upside down to let excess chocolate drip off, then return to the parchment paper and repeat with remaining bananas.

Serve immediately, or store in the freezer until ready. Once the chocolate has hardened, store in a freezer-safe bag for up to two weeks.