Cut bananas in half horizontally. Stick a popsicle stick into the end of each banana half. Freeze on a baking sheet lined with parchment paper for at least an hour.
In a microwave safe bowl, melt 1/2 cup of the peanut butter with 1 tablespoon of the coconut oil in 30 second increments, until melted completely. Stir to combine.
Dip or spoon the peanut butter mixture over the bananas. Place back on the parchment paper and freeze for 20-30 minutes.
In a microwave safe bowl, melt chocolate chips, the remaining 1/4 cup of peanut butter and remaining 1 tablespoon of coconut oil in 30 second increments, stirring in between, being sure not to burn the chocolate.
It should take about a minute total. Dip the bananas in the chocolate mixture, tapping off the excess chocolate.
Immediately sprinkle chopped roasted salted peanuts over the chocolate covered bananas before the chocolate hardens. Place back on the baking sheet and freeze for 20-30 minutes. Serve.