Cut the bananas into slices, then arrange on a parchment-lined baking.Add toppings to each slice. Don't overload the slices. Arrange on a parchment-lined baking sheet. Freeze 20 minutes. Meanwhile, line a mini or regular cupcake mold with paper liners. Melt the chocolate and coconut oil together in a bowl in the microwave. Heat on 30-second intervals until melted. Drop 2 teaspoons of melted chocolate into each liner. Add the frozen banana slices, it's ok if they're popping out of the mini pan. Pour over the melted chocolate to mostly cover the bananas. Sprinkle with flaky sea salt.Freeze until completely frozen, about 2 hours. Remove from the freezer, let sit 2-3 minutes. Eat and ENJOY!