1. INSERT a wooden icy pole stick in one end of each piece of banana. Chill for 20 minutes.
2. MELT the chocolate in a microwavable safe plastic bowl on 50% POWER. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted, then continue to stir until smooth.
3. POUR the chocolate into a jug or glass then dip each banana into the chocolate. Drain off the excess then roll lightly in sprinkles. Place the bananas onto a baking paper lined tray to set.