In a small saucepan or in the microwave, melt together the palm oil and the coconut oil. Whisk in the cocoa powder and maple syrup until smooth.
Cut each banana in half, push popsicle sticks about 1 inch into the end of the banana.
Dip part of the banana into the cocoa mixture, drain off excess, place on a parchment paper lined baking sheet, and freeze for about 5 minutes or until set.
Dip banana into cocoa mixture again, letting excess drain off. Then coat with toppings of your choice (seeds, goji berries, etc.). You can mix all the toppings together or keep them separate. Place on baking sheet again and freeze for another 5 minutes until set.
These bananas will keep in an airtight container in the freezer for up to 3 months.