📋 Instructions

1. 1Cut and skewer the bananas — Peel the bananas and cut each one in half crosswise so you have 12 pieces about 3 1/2 inches long. Push a popsicle stick into the cut end of each one, going in about 1 1/2 inches so it holds steady.
2. 2Freeze until firm — Lay the bananas on a parchment-lined baking sheet and freeze for 30 minutes, until they are hard to the touch and no longer bend when you lift the stick. This firmness is what makes the chocolate cling.
3. 3Melt the white chocolate — Combine the white chocolate and coconut oil in a heatproof bowl set over a pot of barely simmering water at 150 F to 160 F (65 C to 71 C), stirring constantly for 4 to 6 minutes. It is ready when the mixture is smooth, glossy, and drips off the spoon in a steady ribbon; do not let it go above 110 F (43 C) once melted or it will thicken and streak.
4. 4Dip each ghost — Hold a frozen banana by the stick and dip it into the chocolate, tilting the bowl to cover it about three-quarters of the way up. Let the excess drip back for a second, then lay it on the parchment-lined sheet.
5. 5Add the faces — While the coating is still wet, press two mini chocolate chips in for eyes and one or two more below for a mouth. Work quickly, one banana at a time, because the cold banana sets the chocolate in under a minute.
6. 6Set and serve — Return the tray to the freezer for 10 minutes, until the coating is matte and firm to the touch. Serve straight from the freezer; they are easiest to eat within 20 minutes of coming out.