Gather all the ingredients. You will need 8 popsicle sticks.
Line a toaster oven tray with aluminum foil and toast the almonds in a toaster oven.
Chop or grind the toasted almonds.
Line the baking sheet with parchment paper. Cut the bananas in half, insert a popsicle stick into each half, and then peel bananas. Place them on the baking sheet.
Cut the chocolate into small pieces (so it melts easily) if you are not using chocolate chips. Put the chocolate in a microwave safe bowl and add vegetable oil (to make the chocolate texture smooth, but I normally skip). Microwave in 30-second increments, stirring with a spoon in between each heating. The chocolate pieces might look they are not melted but when you stir, they can be already super soft. Be careful not to overheat; when it burns you can’t use the chocolate anymore.
Roll each banana in the melted chocolate and use a spoon to pour the chocolate over the banana to coat. Then immediately sprinkle almonds onto chocolate before it sets.
Freeze chocolate bananas for 30 minutes.
Keep them in an airtight container or a plastic bag and keep in the freezer for a week.