Peel each banana and cut it in half crosswise so you have 12 chunky rounds, each roughly 5 cm tall.
Push one craft stick firmly into the flat cut end of each banana half so it holds without splitting the fruit.
Stand each banana ghost upright on a parchment-lined tray. The curved top will look like a ghost head naturally.
Press two mini chocolate chips, point-side in, into the upper third of each banana to form eyes.
Slide the tray into the freezer for at least 1 hour until the bananas are firm and the chips are locked in place.
Arrange on a serving platter straight from the freezer and serve within 30 minutes before they soften.