Carefully spread 1 TBS of creamy peanut butter lengthwise on each banana and evenly space them on the prepared baking sheet.
Place the baking sheet into the freezer for at least 3 hours (and up to one day), or until bananas and peanut butter are completely frozen.
Once bananas are frozen, melt together 1 ½ cups of dark chocolate chips and ¼ cup peanut butter in the microwave or over a double boiler. Stir until smooth and homogenous.
Pour melted chocolate/peanut butter mixture into a tall, narrow glass.
Remove bananas from the freezer and, working quickly, carefully dip each banana in the chocolate/peanut butter mixture then set it back on the cold, wax-paper lined baking sheet. (If the coating is too thick, use a spatula to carefully scrape some of the chocolate/peanut butter mixture back into the glass before it freezes to the banana).
Repeat until all the bananas are covered in chocolate. You may need to use a spatula to scrape the chocolate from the glass and spread it onto the last banana so it can get completely covered.
Place the baking sheet back into the freezer for at least two hours for the bananas to set.
Optional: Once the chocolate has hardened in the freezer you can drizzle melted peanut butter over the bananas using a fork. Then place them back in the freezer to harden!
*If you use a runnier, natural peanut butter variety, make sure it has been stirred and stored in the refrigerator to firm up before using it. I also recommend putting the stick into the bananas, freezing them, and then putting the peanut butter on to the frozen bananas so it adheres better. Or you can use an already-firm no-stir variety and put it on before the banana is frozen! **You may use any variety of chocolate!***This recipe makes a very thick coating of chocolate, feel free to use a thinner coating if desired.