1. **Prep Bananas:** Peel the bananas. You can slice them two ways: either slice them in half crosswise and then lengthwise to make long ‘bars’, or slice them into ½-inch thick round coins for bite-sized treats.

2. **Layer:** Arrange the banana pieces on a baking sheet lined with parchment paper. Spread a teaspoon of peanut butter over the top of each piece. Sprinkle the chopped peanuts generously over the peanut butter, pressing them down slightly so they stick.

3. **First Freeze:** Place the baking sheet in the freezer for about 30–45 minutes. This step is crucial—the peanut butter needs to be solid so it doesn’t melt and swirl when you dip it in the hot chocolate.

4. **Melt Chocolate:** In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely smooth and glossy.

5. **Dip:** Remove the bananas from the freezer. Working quickly, dip each banana piece into the melted chocolate to coat (or use a fork to lower it in and flip). Let the excess chocolate drip off, then place it back on the parchment paper.

6. **Final Freeze:** Sprinkle immediately with flaky sea salt if using. Return the tray to the freezer for another 15–20 minutes until the chocolate shell is hard and snappy.

7. **Serve:** Eat straight from the freezer for the best texture!