I start by peeling my bananas and slicing each one in half horizontally, then slicing those halves lengthwise so I end up with 8 pieces total. I push a popsicle stick into the cut end of each piece so they're easy to hold later. Working with big, ripe (but not mushy) bananas makes this part much smoother.

I arrange all 8 banana pieces on a parchment-lined baking sheet, making sure they aren't touching. Then I pop the tray into the freezer for about an hour, until the bananas are completely solid. This step matters because frozen bananas hold their shape and are so much easier to dip without falling apart.

While the bananas freeze, I melt my dark chocolate chips with a teaspoon of coconut oil in one bowl, and my white chocolate chips with half a teaspoon of coconut oil in another. I microwave both in 30-second bursts, stirring after every round instead of rushing it. Going slowly like this keeps the chocolate smooth instead of seizing up or burning.

Once the bananas are frozen solid, I dip each one into the dark chocolate until it's fully coated, working quickly since the chocolate sets fast against the cold banana. Right after dipping, I press two candy eyeballs near the top of each pop before the chocolate hardens. I set each finished piece back on the parchment paper to firm up.

Once all the pops are dipped, I grab a spoon and drizzle white chocolate diagonally over and under the candy eyes, switching the angle each time to mimic wrapped bandages. I like mixing thick and thin lines here, it genuinely makes the mummy look more convincing. Let the drizzle set for a couple of minutes before moving the tray.

At this point, my banana mummies are ready to eat right away, or I slide the tray back into the freezer if I'm not serving them immediately. I never put these in the fridge instead of the freezer, since the banana turns watery and mushy that way. Frozen is really the only way to keep that firm, popsicle-like bite.