Start by gathering your ripe bananas, sunflower seed butter, honey, vanilla extract, collagen (if using), and water. In a blender, combine these ingredients and blend on high speed until smooth and creamy, about 1-2 minutes.

Once the filling for your Chocolate Covered Banana Ice Cream Bars is blended, transfer it into your popsicle molds. Pour the mixture into each mold, leaving a little space at the top. Insert popsicle sticks and smooth the top with a spatula.

Place the filled molds on a flat surface in your freezer. Allow them to freeze for at least 4 hours or until solid.

In a small saucepan, melt the dark chocolate and coconut oil over low heat, stirring frequently until smooth and glossy, about 5 minutes.

After the bars have frozen solid, take them out of the molds by running warm water over the outside. Dip each bar into the melted chocolate, ensuring full coverage.

While the chocolate coating is still wet, add optional toppings like crushed nuts, sprinkles, or freeze-dried fruit.

Once the chocolate has set, place the bars on parchment paper to cool completely. Store in an airtight container in your freezer.