• Line a baking sheet with parchment paper.
• Slice each banana into 1/4 inch slices, discarding the ends. Spread desired amount of peanut butter on half of the slices (I use 1/2 to 1 tsp each). Place them on the lined baking sheet. Top with remaining banana slices to form banana sandwiches.
• Insert a lollipop stick into the top banana slice while supporting the banana with your other hand- you don't want to press down hard and squeeze out the peanut butter.
• Place in the freezer until firm about 1 to 2 hours.

For the "magic shell" chocolate

• Melt the chocolate chips and coconut oil over medium low heat in a small saucepan (or in microwave) until smooth and combined. Pour into container for dipping- a small narrow container is easier- I use a small pint sized canning jar and it's perfect. Let cool to room temp or slightly warm before dipping bananas.

OR

To make chocolate coating with double boiler

• In a double boiler or in a bowl set over a pan with about an inch of simmering water (the bottom of the bowl shouldn't touch the water) melt the chocolate and shortening until smooth and combined, stirring frequently. If desired transfer to a smaller container for dipping- It is easier to dip the bananas if it is in a narrow container like a small canning jar or glass.

To Dip Bananas

• Once bananas are frozen, hold on to the lollipop stick and dip into the chocolate shell coating, allowing excess to drip off. Place back on parchment paper and allow to harden.
• Eat right away or place in the freezer in a freezer bag or container to enjoy later. These keep for several weeks or longer in the freezer.