Peel the bananas and slice them in half, then insert a popsicle stick into the cut end of each piece. Place them on a parchment-lined baking sheet and freeze for at least 3 hours.

Prepare your toppings by arranging colorful sprinkles and chopped nuts in small bowls.

In a heat-safe bowl, combine chocolate chips and coconut oil. Melt either in the microwave in 20-30 second intervals or using a double boiler until smooth.

Once the bananas are frozen, dip each banana into the melted chocolate, allowing excess to drip off, then add your desired toppings.

Place the dipped bananas back onto the baking sheet and freeze for an additional 10 minutes to set the chocolate.

Serve immediately or wrap individually in plastic wrap and store in a zip-lock bag or airtight container in the freezer for up to a month.