Peel bananas and cut in half. Insert a popsicle stick or lollipop stick about one inch into the cut side of each banana half. Place on a parchment lined baking tray and freeze for 2 hours (or longer).
In a large measuring cup or medium bowl, melt chocolate in the microwave for about 1½-2 minutes, stirring every 30 seconds.
Add butter and stir until well combined and butter is melted. Optional: add chocolate to a skinny cup or mason jar for easier dipping. Fill about ¾ of the way, dip a couple of bananas, then add the remaining chocolate.
Dip banana in melted chocolate, allowing excess to drip. Either immediately roll in coconut or nuts and sprinkle on as needed, or swirl around until chocolate firms. Place back on the tray to allow chocolate to harden (place in the freezer for a few minutes if needed).
Eat immediately, or freeze. Remove from freezer for 5 minutes before serving.
Notes
Nutrition calculated without toppings.
Be sure to freeze bananas with the sticks in them for at least 2 hours.
Use a narrow, deep jar, cup, pitcher or bowl to melt the chocolate and butter in. Dipping the bananas into this type of vessel will be simple.
Save any leftover chocolate and use in a fondue dip or fresh slices of fruit or spongecake.