Melt chocolate over low-heat steam.
Cut up each banana into three small chunks. Smaller bananas may be cut up into two chunks.
Put sticks into each banana chunk and dip banana into melted chocolate. You may also spread chocolate over the banana chunks. I prefer spreading, as I like to control how much chocolate goes on each banana.
Place chocolate-covered banana chunks on a baking sheet lined with parchment paper. Decorate with sprinkles.
Refrigerate the entire baking sheet for two hours. For faster results, place it into the freezer.