Place chocolate in a heatproof metal bowl set over (not in) a pan of gently simmering water. Stir with a fork until melted and smooth.

Place chocolate into a microwave safe bowl and microwave for 30 seconds. Remove and stir with a fork (it won't stir at this point, but it evens out the heat). Place back into the microwave for another 30 seconds. Remove and stir again until smooth. (If needed, place for another 10 seconds, but it shouldn't need any more than that).

Line a baking sheet with baking/parchment or wax paper. Dip bananas into chocolate, one at a time, and hold each slice upside down until excess chocolate drips off.

Place each banana onto prepared baking sheet and repeat with remaining banana slices.

Optional: Save a few slices and drizzle chocolate over them with a clean metal fork instead of dipping them into the chocolate (as pictured).

Refrigerate for about 30 - 40 minutes or until chocolate has hardened and set.