Line baking sheet with waxed paper or foil; set aside. Cut each banana in half. Insert ice cream stick halfway into each banana. Place on prepared baking sheet; freeze 1 hour.
Stir chocolate chips and oil in small saucepan over low heat until melted and smooth. Place toppings on individual plate, if using; set aside.
Remove pops from freezer. Spoon chocolate over each banana while holding over saucepan. Roll in toppings. Return to freezer to harden, about 1 hour. Store in airtight container or resealable freezer food storage bag.
Note: If desired, bananas can be cut into 1-inch pieces, frozen, then dipped in chocolate for individual bites.
*Note: You may substitute 6 baby bananas.
Calories: 132 calories, Carbohydrates: 23 g, Protein: 1 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Sodium: 2 mg, Fiber: 2 g
Exchanges per serving: 1 Fat, 1 1/2 Fruit.
Copyright Diabetic Cooking.