Toppings of your choice: sprinkles, pretzel pieces, chopped nuts, shredded coconut, etc.
Instructions
Line a baking sheet with parchment paper or wax paper.
Cut up the bananas into good-sized chunks, about 1-inch thick. Each banana should give you around 5 to 6 pieces.
Heat the chocolate chips and peanut butter in the microwave on high in 20 second intervals, stirring in between, until smooth.
Dip the banana pieces in the chocolate mixture, cover completely, and transfer to the lined baking sheet. Make sure to leave some space between each banana. If the mixture becomes too thick, add canola oil 1 tbs at a time. Sprinkle the pretzel crumbs (or whatever topping you chose) on top.
Transfer to the freezer for about an hour until hardened.
Eat now, or wait until they are completely frozen for an entirely new treat!
Store in an airtight container or zip-top bag and enjoy until they are devoured.
Notes
Do not under any circumstance freeze your bananas before dipping them in chocolate. I had a total pregnancy brain moment and decided to put them in the freezer thinking they would be easier to make. Turns out they turned into a disgusting slimy mess and ruined the chocolate we were using.
We found it easiest to drop the banana piece directly into the chocolate, stir it around until covered, and then remove with a fork (versus a toothpick or spoon) so that excess chocolate could drip off before putting on the parchment lined baking sheet.
We applied toppings in batches once the pieces were dipped in chocolate. That made it easier and way less messy for us.