Nutrition per serving may change if servings are adjusted.
4 teaspoons peanut butter
1 large banana, cut into 12 equal slices
4 (6 inch) white sucker sticks or wooden skewers
2 ounces milk chocolate or semisweet chocolate, melted
2 tablespoons finely chopped unsalted dry roasted or cocktail peanuts
Line a baking sheet with waxed paper or parchment paper; set aside. Spoon ½ teaspoon of the peanut butter onto each of eight of the banana slices. Place four of the peanut butter-topped banana slices on the remaining four peanut butter-topped slices to make four stacks of two banana slices with peanut butter between and peanut butter on top. Place one of the remaining banana slices on top of each stack. Push a sucker stick or skewer all the way through the center of each banana stack.
Place melted chocolate in a shallow dish. Place peanuts in another shallow dish. Roll each banana stack in the melted chocolate. Use a thin metal spatula to help spread the chocolate into a thin, even layer over the stacks. Immediately roll in peanuts. Place on prepared baking sheet.
Freeze banana pops about 30 minutes or until firm. Serve straight from the freezer.