Line a baking sheet with parchment paper. Peel the bananas, cut them in half, and insert a popsicle stick or wooden skewer into the cut side of each half. Arrange the bananas on the baking sheet with space between them, then freeze for at least 4 hours, or up to 2 days in advance. After 2 days, the bananas may become slightly icy without a coating.

Melt the chocolate using either a double boiler or microwave.

For the double boiler method, fill a saucepan with 1-2 inches of water and place a glass bowl on top. Bring the water to a simmer over high heat, then lower to medium-low. While it warms, add the chocolate and coconut oil to the glass bowl. Stir frequently with a clean, dry spatula until the chocolate is about 80% melted, then carefully take the bowl off the pot and stir until fully melted.

Once the chocolate has fully melted, take the bananas out of the freezer. Pour the melted chocolate over each side of the banana using a large spoon or ladle. Hold the banana upside down over the bowl for a few seconds to let any excess chocolate drip off. Return the coated banana to the parchment paper and repeat with the others.

Serve immediately, or keep in the freezer until you're ready to enjoy. Once hardened, the banana pops can be stored in a freezer-safe bag for up to two weeks.