Line a baking sheet with wax or parchment paper.

Cut the bananas in half and insert a popsicle stick into the cut end of each. Place on the prepared baking sheet and freeze until firm, about 2 hours.

Place the chocolate in a microwave-safe bowl and microwave for about 60 seconds or until mostly melted. Stir until smooth and glossy.

Por the melted chocolate into a tall narrow glass. Stick the bananas into the chocolate, making sure to coat well. Place back on the prepared baking sheet. Freeze until the chocolate hardens, about 30 minutes.

Combine the SunButter and coconut oil in a microwave-safe bowl and microwave for 30-60 seconds or until completely melted, Stir until completely smooth. Stir in the powdered sugar until completely smooth. Pour into a tall, narrow glass. Dip the bananas into the SunButter sauce and twirl to completely coat. Sprinkle with sprinkles immediately. Place back on prepared baking sheet and freeze for another 15 minutes. Once the SunButter coating is completely frozen you can put the bananas in a large food storage bag and keep for a week or two.