1. **Slice:** Peel the bananas and slice them into ¼-inch thick rounds. You want an even number of slices (aim for about 30–40 slices total).

2. **Sandwich:** Lay half of the banana slices flat on a parchment-lined baking sheet or large plate. Dollop about ½ teaspoon of peanut butter onto the center of each slice. Top with the remaining banana slices and press down gently to create little sandwiches.

3. **First Freeze (Crucial):** Place the baking sheet in the freezer for at least 1 hour. The peanut butter and bananas must be frozen solid, otherwise, they will slide apart when dipped in the warm 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 frozen sandwiches from the freezer. Using a fork, dip each bite into the melted chocolate, flipping to coat completely. Tap the fork on the side of the bowl to shake off excess chocolate.

6. **Set:** Place the dipped bites back onto the parchment paper. If using sea salt, sprinkle a pinch on top immediately before the chocolate hardens.

7. **Final Freeze:** Return the tray to the freezer for 15–20 minutes to set the shell. Transfer to an airtight container and store in the freezer.