Line a plate or flat aluminum tin with parchment paper.

On another plate or tin, spread the nuts or other topping of choice. Set aside.

Peel the bananas and cut each into 3 pieces. Insert a popsicle stick into each piece of banana. Place on parchment-lined plate and freeze for 20 minutes.

Meanwhile, heat the chocolate chips and canola oil in a heat-proof bowl set over a pot of simmering water. This creates a double boiler. It keeps the chocolate off the harsh direct heat and allows it to melt slowly and smoothly. Make sure the water does not bubble into the bowl or the chocolate won’t melt properly. Stir the chocolate well. When it is melted and smooth, remove the bananas from the freezer.

Holding one banana pop by the stick, use a small metal offset spatula or dull knife to cover the bananas with chocolate in a thin even layer. Hold the banana on an angle to allow excess chocolate to drip back into the pot.

Immediately roll banana in the chopped nuts or other topping, so all surfaces are coated.

Repeat with remaining bananas. Once all the bananas are coated, pour any leftover nuts onto the parchment-lined plate and rest the bananas on them in a single layer. Return them to the freezer for at least 15 minutes or up to a week.

If bananas are completely frozen, allow them to stand at room temperature for 10–15 minutes before eating.