6 firm bananas
12 ice cream sticks
1 (12 oz.) pkg. milk chocolate chips
6 tbsp. vegetable oil
Candy sprinkles, coconut, or chopped nuts for garnish (optional)

Peel bananas and cut in half crosswise. Insert ice cream stick halfway into the cut end of each banana half and lay on baking sheet. Freeze for at least 1 hour. Melt chocolate in the top of a double boiler over simmering water; stir in oil.

Dip each frozen banana into chocolate mixture, turning to coat all over. While coating is still soft, roll in garnish if desired. Place on waxed paper and let the coating set for 5 minutes. Store in freezer. Wrap in foil when completely frozen. Can be stored for 2 weeks.