- 4 to 5 firm-ripe bananas, cut into 2-inch pieces
- 6 ounces semisweet chocolate chips (1 cup)
- 1 tablespoon sprinkles
- Insert a toothpick into each banana piece. Arrange bananas, toothpick side up, on a parchment-lined baking sheet and freeze until firm, 2 hours.
- In a medium microwave-safe bowl, heat chocolate chips in 10-second increments, stirring between each, until melted and smooth. Working quickly, dip each banana piece in chocolate, shake off excess, and cover with sprinkles. Chocolate should set quickly, but if necessary, freeze pops to harden coating before serving.
Freeze pops, wrapped, up to 3 days.