Roasting the bananas gives them a deeper, richer flavor.

Preheat the oven to 400°F.

Place on a baking sheet:

Roast until very soft and mushy, about 25 minutes.

Let cool slightly, then peel over a blender container, letting the banana pulp fall into the blender; discard the peels. Add to the blender:

Freeze and unmold as described in Fruit Ice Pops. If desired, to coat the pops with chocolate, prepare:

Transfer the chocolate shell to a tall glass or container. Dip the unmolded pops in the chocolate, either halfway or to cover completely. Alternatively, drizzle the pops with the chocolate. Place the coated pops on a baking sheet lined with parchment paper and freeze solid, then transfer to a zip-top bag to store.