Start this recipe by peeling the bananas and cutting in half length ways. Next, stick a lollypop slick half way through each piece and p[lace on a lined baking tray. Place into the freezer for 30-40 minutes for the lollypop stick to freeze in. When ready, remove from the freezing and dip into the melted chocolate. Drip of any excess and immediately decorate with coloured sprinkles. Allow to set before serving.

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