| 1 | Cut peeled bananas in halves crosswise. |
| 2 | Impale each half on wooden skewer and place in freezer 1 hour or until frozen. |
| 3 | (coatings will run off if fruit is at room temperature). |
| 4 | Melt chocolate in top of double boiler over hot, not boiling, water. |
| 5 | Add oil and stir until smooth. |
| 6 | Keep warm over hot water while dipping. |
| 7 | Remove bananas from freezer a few at a time. |
| 8 | Dip and roll bananas in melted chocolate, making sure all banana surfaces are completely covered. |
| 9 | Gently shake or twirl banana before removing from pan to remove excess coating. |
| 10 | While chocolate is still soft, roll covered banana in colored sprinkles, coconut or nuts. |
| 11 | If coating becomes too hard to hold decorations, apply a little warm coating to pop. |
| 12 | When covering sets, place pops on squares of foil, wrap securely and store in freezer until ready to eat. |
