Cut the bananas into thirds. Place on a foil or baking-paper lined plate or tray. Insert toothpicks and freeze for at least 2 hours or until frozen solid.
To make the chocolate covering place the cooking chocolate and coconut oil together in a bowl and microwave for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until all the chocolate is melted.
Remove the bananas from the freezer and dip into the chocolate mixture. While the chocolate is wet you can decorate with nuts, hundreds and thousands, desiccated coconut, sea salt or any other topping that you desire. Place the bananas back on the cold tray until the chocolate has dried then serve.