Peel the bananas and cut each in half to make 8 banana pops. Insert a popsicle stick into the cut side, going in at least 2 inches, to make a sturdy base for holding.
Place the banana pops on a parchment paper lined cutting board (or tray) sized to fit your freezer. Freeze the banana popsicles for at least 2 hours, preferably overnight.
Combine the natural peanut butter and 1 tablespoon of the coconut oil in a mason jar, or small bowl, and microwave for 30 seconds. Whisk with a fork to combine the mixture into a runny texture. (If texture is still too thick, pop back in the microwave for 10 to 20 more seconds).
Remove the banana pops from the freezer and dip one in the peanut butter, rolling and tilting the jar as needed to cover about 2/3rds of the bananas. Place back on the parchment lined cutting board and continue this process with all of the bananas. Freeze again for at least 1 hour.
In a separate mason jar or small bowl, microwave the chocolate chips and remaining 1 tablespoon of coconut oil in 30 second increments until melted and smooth. Whisk together with a fork. Keep the chopped peanuts close by for the next step.
Remove the banana pops from the freezer and dip one into the chocolate mixture, rolling and tilting the jar as needed to cover about 2/3rds of the bananas. Place back on the parchment lined cutting board and quickly sprinkle with the chopped peanuts. Continue this process with all of the bananas. When done, freeze again until the chocolate coating has fully hardened, 30 minutes to 1 hour.
Store in an air-tight container once fully frozen. Banana pops will keep in freezer for up to 2 months. This recipe requires chill time (at least 4 hours/240 minutes) for the bananas pops to fully harden.