Peel the banana and cut it in half lengthwise, then in half again to make four quarters.

Insert a popsicle stick into each banana quarter and place on a baking sheet lined with wax paper. Freeze for at least 2 hours until solid.

Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

Add canola oil to the melted chocolate to thin it out slightly.

Dip each frozen banana into the melted chocolate, allowing excess to drip off. Place back on the wax paper-lined sheet.

Quickly sprinkle decorations on the chocolate before it hardens, if desired.

Return the tray to the freezer for about 30 minutes until the chocolate sets.

Serve immediately or store in an airtight container in the freezer.