Peel 4 medium bananas, cut crosswise into 4 pieces. Insert wooden ice cream stick in each piece. Place on baking sheet. Freeze until bananas are firm; about 2 hours.

In top of double boiler, over boiling water, melt 2 tablespoons shortening and 3/4 cup semi sweet chocolate pieces, stirring occasionally. Dip bananas into mixture. Spread over pieces, roll in finely chopped nuts.

Place on waxed paper covered baking sheet, freeze until firm. When firm, wrap each in aluminum foil, return to freezer. Remove from freezer 15 minutes before serving. Yield: 16 banana bobs.

PASTEL BANANA BOBS:

4 med. bananas
3 tbsp. butter
3 tbsp. milk
1 pkg. lemon or creamy cherry frosting mix
Toasted shredded coconut or crushed Trix cereal

Prepare bananas as directed for chocolate Banana Bobs (above). In top of double boiler, over hot water, melt butter in milk. Stir in frosting mix (dry) until smooth. Heat over boiling water 5 minutes, stirring occasionally. Dip bananas into mixture, spreading over pieces; roll in coconut. Place on waxed paper covered baking sheet; chill until firm. Do not freeze. 16 banana bobs.