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Line a baking sheet with parchment paper. Slice each banana into rounds about 3/4-inch thick and arrange them in a single layer on the prepared sheet. Insert a toothpick or short skewer into each slice. Freeze for 20 minutes, until the slices are firm enough to hold their shape when dipped.
Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth, about 60–90 seconds total. Let the chocolate cool for 2–3 minutes until it is fluid but no longer steaming.
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