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Take out a baking sheet that fits in your freezer and line it with parchment paper.
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Peal the bananas carefully so that you can remove the entire banana without smushing the bottom or top of it. You should have a slight pointed top and bottom.
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Cut the bananas in half.
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Stick a popsicle stick about half way through the bottom of the banana and set aside.
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Melt the mini chocolate chips on the stove top or in a microwave safe bowl, and include 1 tsp coconut oil. Stir regularly on stove top or stir every 20 seconds in the microwave.
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Once the chocolate is melted, dip the bananas in the chocolate or spoon it over the bananas to cover them completely.
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Place each chocolate covered banana on the baking sheet and place in the freezer for 15 minutes.
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Meanwhile, melt the white chocolate on the stove top or in a microwave safe bowl. Do not add the coconut oil to this one as you want it to be a little bit thicker.
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Get a piping bag and add a Wilton tip #3, or if you don't have those supplies cut off the edge of a ziploc bag so there's a very small hole.
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Place the melted chocolate in the plastic bag so that it's ready to go.
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Remove the bananas from the freezer. The whole banana won't be totally frozen, but the chocolate should be solid.
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Add a dot of the white chocolate onto the cinnamon drops and stick them onto the chocolate bananas in the position you'd like the eyes to be.
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Then pipe the white chocolate in the plastic bag in a zig zag pattern over the chocolate covered bananas until you get the desired mummy look.
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Place them back in the freezer when finished and let them freeze until ready to serve, at least one hour.