Line a baking sheet with parchment paper or place a wire rack over a tray.
Peel the bananas and cut each one in half crosswise to make 8 short banana logs.
Lightly brush or drizzle the banana pieces with fresh lemon juice to help prevent browning. Pat them dry with paper towels so the chocolate sticks better.
Insert a wooden popsicle stick into the cut side of each banana half.
Add the cereal to shallow bowls or small plates.
Melt the chocolate chips or melting wafers in the microwave in 25 seconds intervals, stirring between each one until smooth. Stir in the coconut oil, if using. Pour the melted chocolate into a tall glass for easier dipping.
Dip each banana pop into the melted chocolate, letting the excess drip off.
Immediately roll or sprinkle the chocolate-covered banana pop with cereal.
Place the banana pops on the prepared rack or baking sheet. Let the chocolate firm up at room temperature, or chill for about 10 minutes.
Serve right away for the best texture.
