Peel bananas and cut crosswise into halves.
Insert a wooden stick into the end of each.
Place in shallow pan; set in freezer for 2 to 3 hours.
Melt chocolate pieces over hot (not boiling) water.
Using a spatula, spread chocolate over each banana, using lengthwise strokes and completely coating banana.
Chocolate will become firm immediately as it is spread.
Wrap each banana in aluminum foil and store in freezer.