Peel the bananas and cut them in half. Insert wooden popsicle sticks into the flat end of each half. Place on a parchment-lined tray and freeze for two hours.

Combine dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring each time until smooth.

Dip each frozen banana half in the melted chocolate, ensuring a full coat. Allow excess to drip off before rolling in toppings.

Place decorated banana pops back onto the parchment-lined tray. Freeze for about an hour or overnight for a firmer result.

Serve immediately after removing from the freezer. Store any leftovers in a freezer-safe container for up to a week.