---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Fruits/nuts
       Yield: 12 servings
       6    Firm ripe bananas
      12 oz Semisweet chocolate pieces
       6 tb Oil
            Colored sprinkles OR
            - grated coconut OR
            - coarsely ground nuts
   Cut peeled bananas in halves crosswise. Impale each half on wooden skewer
   and place in freezer 1 hour or until frozen. (Coatings will run off if
   fruit is at room temperature.) Melt chocolate in top of double boiler over
   hot, not boiling, water. Add oil and stir until smooth. Keep warm over hot
   water while dipping. Remove bananas from freezer a few at a time. Dip and
   roll bananas in melted chocolate, making sure all banana surfaces are
   completely covered. Gently shake or twirl banana before removing from pan
   to remove excess coating. While chocolate is still soft, roll covered
   banana in colored sprinkles, coconut or nuts. If coating becomes too hard
   to hold decorations, apply a little warm coating to pop. When covering
   sets, place pops on squares of foil, wrap securely and store in freezer
   until ready to eat.