Peel and halve crosswise:

Firmly insert a wooden popsicle stick or chopstick into the cut end of each half. Freeze on a sheet of foil for at least 1 hour. Prepare:

Transfer the chocolate sauce to a tall, narrow container such as a tall glass for easier dipping. Remove the bananas from the freezer and dip them one by one into the chocolate, twirling to ensure complete coverage. If desired, sprinkle the chocolate-dipped bananas with one of the following before the chocolate sets:

Serve at once, or let set on wax paper, then return to the freezer in a plastic bag for later. Keep any leftover chocolate shell in an airtight container or jar at room temperature.