Prep the bananas:
Peel the bananas and slice them into chunks — any size you like. I usually cut them into pieces about 2 inches long — a nice size for a satisfying serving.

Freeze:
Place the banana slices in a single layer on a parchment or wax paper-lined baking sheet or plate. Freeze until solid.

Melt the chocolate:

Melt the chocolate using a double boiler until smooth. See note at bottom.

Dip the bananas:
Use tongs to dip each frozen banana slice into the melted chocolate and cover about halfway. Return them to the parchment-lined tray. Sprinkle on toppings if using.

Freeze again:
Place the dipped banana bites back in the freezer until the chocolate is set.

Store:
Transfer to an airtight container and keep in the freezer.

To serve:
Enjoy straight from the freezer, or let them sit for a minute or two to soften slightly.

Note on melting the chocolate:

I place a heat-proof bowl over a small pot of water to make a double boiler. You can also use a small crockpot if you have one — it keeps the chocolate warm without scorching. A microwave works too, but I prefer not to use one. Some people believe that this method of cooking can destroy more nutrients compared to steaming or boiling. Some also say microwave cooking may alter the taste or texture. So, microwave energy may affect food in ways we don’t totally understand. To me, the flavor just isn’t quite the same — something subtle gets lost.