Prepare a baking sheet by lining it with parchment paper.

Place the chocolate chips in 3 separate, microwave safe bowls. Place the bowl in your microwave on high in 20 second intervals, stirring each one between each heating until all the chocolate is melted. Don’t overheat your chocolate or you will burn them and they won’t be good for dipping.

Once your chocolate is ready, peel and slice your bananas, I sliced mine into medallions. Using a toothpick, pick up one banana slice at a time and dip them into the melted chocolate, either covering the whole piece or just part of it. Once the banana pieces are dipped, place them on your prepared baking sheet and place in the fridge to cool and harden.

Enjoy fresh or keep in an airtight container in the fridge for up to 3 days.