Peel the bananas and slice each in half. Insert a lollipop stick into the cut end and arrange on a cookie sheet lined with parchment paper. Freeze for at least 2 hours until firm.

In a microwave-safe bowl, melt the Ghirardelli chocolate melting wafers or chocolate chips in 30-second intervals, stirring until smooth and glossy.

Carefully dip each frozen banana half in the melted chocolate, ensuring it is fully coated except for the bottom end. Let excess chocolate drip back into the bowl.

Place the dipped bananas back on the parchment-lined cookie sheet and freeze for an additional 30 minutes until chocolate is set.

Melt the Wilton candy melts in separate bags, cut a tiny tip off the bag, and drizzle over the hardened chocolate-covered bananas.

Sprinkle festive sprinkles on top while the drizzle is still wet. Serve immediately or store in an airtight container in the freezer.