1/3 bag Ghirardelli semisweet chocolate chips (found at your local grocery store—they're accidentally vegan!)
1 Tbsp. almond milk
3 bananas (sliced, the size is up to you but they should be easily picked up!)
1/2 cup shredded coconut (optional)
Combine the chocolate chips and the almond milk in a small saucepan over low to medium heat and continue to stir until everything is well combined and melted (about 1 minute). Remove from the heat, then transfer to a bowl.
Place a sheet of wax paper on a plate. Take one slice of banana at a time and dip the banana into the chocolate. If you want to put walnuts, coconut, sprinkles, or another kind of topping on your bananas, do that now. Place each banana on the wax paper and continue with the rest of the banana slices.
Place in the fridge or freezer for at least an hour (overnight is great), then serve.