Peel the bananas and cut each one in half crosswise. Push a popsicle stick into the flat cut end of each half, going about halfway up through the banana.

Place the banana pops on the parchment-lined tray and freeze for 30 minutes so they are firm enough to dip.

Melt the white chocolate and coconut oil together in 30-second microwave bursts, stirring until smooth.

Remove bananas from the freezer. Dip each one into the melted chocolate, turning slowly to coat all sides. Let excess drip back into the bowl.

Return each dipped pop to the parchment tray. While the chocolate is still wet, press two mini chocolate chips in as eyes (pointed side facing in) and one oval chip below for the open mouth.

Freeze for at least 45 minutes until the shell is solid.

Serve straight from the freezer, standing them in a shallow container of crushed ice to keep them upright.