Line a cookie sheet with wax paper. Peel ripe bananas and insert stick into the middle leaving enough to hold onto. Lay skewered bananas on wax paper and freeze for 2-3 hours or until hardened.
Melt chocolate. I like to use a tall skinny cup to melt the chocolate and dip the bananas. Dip your first banana and lay in on the wax paper and then immediately sprinkle with desired topping. Chocolate melts will harden quickly against frozen bananas so each banana needs to be done individually.
Repeat with all bananas. Serve immediately or return to freezer! I save my leftovers in freezer ziplock bags.