Prep your pan: Line a baking sheet with parchment paper. Clear space in your freezer so the sheet can slide in flat.

Slice the bananas: Peel and cut into 1/2-inch rounds. You want thick enough slices to hold shape once frozen.

Optional sandwich step: If you want filled bites, spread a pea-sized dot of peanut or almond butter on half the slices and top with another slice to make little “sandwiches.” Place on the lined sheet.

Pre-freeze: Freeze the banana slices or sandwiches for 20–30 minutes. This helps them stay firm and makes dipping easier.

Melt the chocolate: In a microwave-safe bowl, combine chocolate and 1–2 teaspoons of coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth. Or melt in a heatproof bowl over a pot of barely simmering water, stirring until glossy.

Set up the dipping station: Keep the bananas in the freezer and remove a few at a time to prevent thawing. Have your toppings nearby if using.

Dip the bananas: Use a fork to lower each piece into the melted chocolate. Tap the fork on the bowl’s edge to shake off excess. Place the coated piece back on the parchment.

Add toppings: While the chocolate is still wet, sprinkle nuts, coconut, or a tiny pinch of flaky salt. Work quickly so the chocolate doesn’t set before topping.

Freeze to set: Return the tray to the freezer for 20–30 minutes, or until the chocolate is firm.

Store: Transfer bites to an airtight container, layering parchment between them to prevent sticking. Keep frozen until ready to eat.