Peel your bananas and slice each one in half lengthwise, then cut each half crosswise to get 12 pieces total. Insert a popsicle stick into the flat cut end of each piece. Line a baking sheet with parchment paper and place the banana pieces on it. Freeze for 20 minutes.
If using date caramel: add 3 pitted medjool dates and 1 tablespoon of warm water to a blender. Blitz until completely smooth. Set aside at room temperature.
Pull the banana pieces from the freezer. Spread a thin swipe of date caramel across the flat face of each piece (if using), then spread about half a teaspoon of peanut butter on top.
Sprinkle chopped roasted peanuts over the peanut butter layer on each piece and gently press them in. Return the tray to the freezer for 10 more minutes.
Combine dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each one, until fully melted and smooth (60-90 seconds total).
Pull the banana pieces from the freezer and work in batches of 4 or 5 at a time. Drizzle the melted chocolate in a zigzag pattern over each piece, or submerge and rotate for a fuller coat. Let excess drip off, then place back on parchment.
Freeze for at least 60-90 minutes until the chocolate shell is completely solid. Transfer to an airtight container with parchment between layers. Serve straight from the freezer or let sit for 3-5 minutes for a satisfying snap.
