Line a baking sheet or large plate with parchment. Peel bananas and cut in half crosswise. Insert an ice pop stick into the cut-side of each banana. Place on prepared baking sheet and freeze until bananas are very firm, 1 hour.

Add chocolate topping to a medium bowl. Dip 1 banana in chocolate and spoon chocolate on top to coat, letting any excess chocolate drip back into bowl. Working quickly, return banana to baking sheet and press 2 candy eyes into chocolate. Repeat with remaining bananas, chocolate topping and candy eyes. Freeze until chocolate has set, 30 minutes.

In a small microwave-safe bowl, microwave white chocolate on high in 30-second intervals, until melted, stirring between intervals. Hold 1 banana over bowl of white chocolate and, using a spoon, drizzle white chocolate crosswise over banana to create a mummy wrap. Return to baking sheet. Repeat with remaining bananas. Freeze 30 minutes more, or until ready to serve.

Source: Hannaford fresh Magazine, October November 2025