Prep your sheet. Line a baking sheet with parchment or wax paper and clear a flat spot in your freezer.

Cut the bananas. Peel and slice each banana in half crosswise. Insert a popsicle stick into the cut end of each half to make eight banana “pops.”

Mix the spread. In a small bowl, stir together the peanut butter and Nutella until smooth and combined. If it’s too thick, warm it for 10–15 seconds in the microwave to loosen.

Coat the bananas. Use a spoon or small spatula to spread a generous layer of the Nutella-peanut butter mixture over each banana, covering as evenly as possible. Don’t stress about perfection—thick swirls are great.

Quick freeze. Arrange coated bananas on the lined sheet and freeze for 20–30 minutes to firm up.

Melt the chocolate. Place chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20–30 second bursts, stirring in between, until smooth and glossy. Alternatively, melt over a double boiler.

Dip and top. Remove bananas from the freezer. Dip each one halfway into the melted chocolate or drizzle it over the top. Immediately sprinkle with chopped nuts, shredded coconut, mini chips, or a pinch of sea salt.

Final freeze. Return the pops to the tray and freeze for 30–45 minutes, or until fully set.

Serve or store. Enjoy straight from the freezer, or transfer the pops to a freezer bag or airtight container with parchment between layers.