Prep the tray: Line a baking sheet with parchment paper and clear a flat space in your freezer.

Slice the bananas: Peel and cut into 1/2-inch thick coins. Aim for uniform slices so they freeze evenly.

Make the filling: In a small bowl, stir together the Nutella and peanut butter. If it’s too stiff, warm it for 10–15 seconds in the microwave and stir until smooth.

Assemble sandwiches: Spread about 1 teaspoon of the Nutella-peanut butter mixture on half the banana coins. Top with the remaining coins to make little sandwiches.

Insert sticks: Gently push a stick into the center of each sandwich. If the bananas are slippery, chill the sandwiches for 10 minutes first.

Freeze: Place the banana pops on the lined sheet and freeze for 30–45 minutes, until firm. This helps them hold up during dipping.

Melt the chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 20–30 second bursts, stirring after each, until smooth and glossy. Don’t overheat.

Dip and decorate: Working quickly, dip each frozen pop into the melted chocolate, letting excess drip off. Sprinkle with crushed peanuts and a light pinch of sea salt if using.

Set and store: Return coated pops to the lined sheet and freeze 15–20 minutes, or until the chocolate hardens. Serve right away or transfer to an airtight container.