Prep the bananas: Peel the bananas and slice each one in half crosswise. Insert a wooden stick into the cut end of each piece. Set them on a parchment-lined baking sheet.

Freeze to firm: Freeze the banana halves for 30–45 minutes, until they’re firm but not rock-hard. This makes coating easier and less slippery.

Make the peanut butter mix: In a small bowl, stir together the peanut butter, honey or maple syrup (if using), vanilla, and salt until smooth. If your peanut butter is very thick, microwave it for 10–15 seconds to loosen.

Coat with peanut butter: Use a spoon or small spatula to spread a thin, even layer of the peanut butter mixture over each banana. Aim for about 1–2 tablespoons per piece. Return to the freezer for 20 minutes to set.

Melt the chocolate (optional): Add chocolate chips and coconut oil to a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until smooth and glossy. You can also use a double boiler on the stove.

Dip or drizzle: Dip each peanut-butter-coated banana into the melted chocolate, or hold it over the bowl and spoon chocolate all around. Let any excess drip off. If you’re not using chocolate, you can drizzle a little extra peanut butter on top for a simple finish.

Add toppings: While the chocolate is still wet, sprinkle chopped peanuts, coconut, crushed pretzels, mini chocolate chips, or sprinkles over the surface. Press gently so they stick.

Final freeze: Place the coated pops back on the parchment-lined tray. Freeze for 45–60 minutes, or until fully set.

Serve: Enjoy straight from the freezer, or let them sit at room temperature for 2–3 minutes if you prefer a softer bite.