1. In 1-quart (1L) saucepan, melt chocolate chips and peanut butter over low heat, stirring constantly, until smooth. Cool slightly; pour chocolate mixture into tall glass.
2. Place wooden ice-cream stick in cut end of each banana; dip into warm chocolate mixture. Spoon sprinkles over banana; place on wax paper-lined tray. Freeze at least 6 hours or overnight.
This recipe is recommended for 16 servings.