📋 Instructions

1. 1Cut and skewer the bananas — Peel the bananas, trim the ends flat, and cut each crosswise in half so you have 6 pieces about 3 1/2 inches long. Push a craft stick into each flat end about 1 inch deep, then lay them on a parchment-lined tray.
2. 2Freeze until firm — Slide the tray into the freezer for 20 to 25 minutes, until the bananas are firm to the touch and no longer bend when you lift a stick. This firmness is what keeps them from sliding off mid-dip.
3. 3Melt the white chocolate — Set a heatproof bowl over a pot of barely simmering water - the water should be around 140F to 150F (60C to 65C) and never touching the bowl. Add the white chocolate and oil and stir gently for 4 to 6 minutes, until completely smooth and fluid with no lumps left on the spoon.
4. 4Dip the ghosts — Hold each frozen banana by the stick and dip it into the chocolate, tilting the bowl to cover about two-thirds of the way up. Lift, let the excess drip back for 2 seconds, and return it to the parchment.
5. 5Add the faces — While the chocolate is still wet and glossy, press two mini chocolate chips in for eyes and one for a small open mouth. Work quickly - the shell sets in about 60 seconds on the cold banana.
6. 6Set and serve — Return the tray to the freezer for 10 minutes, until the coating is matte and hard and taps with a light click. Serve straight from the freezer, or store covered for later.