Cut the banana into 1/3 to 1/2-inch thick “coins.” Spread with peanut butter and top with peanut halves. Refrigerate while preparing the chocolate.
Melt the chocolate in the microwave in 15-30 second increments, stirring in between, until just melted and smooth. Add agave to achieve the level of sweetness you prefer.
Remove the bananas from the fridge and, using a fork, dip the bananas in the chocolate, drizzling chocolate over the top and sides. Allow excess chocolate to drip off. I found it helpful to take a knife and scrape the excess away from the bottom of the fork. Carefully, slide onto a baking sheet lined with wax or parchment paper.
If the chocolate gets too firm, microwave for a few seconds to soften again. When finished, place the banana bites in the freezer. Once fully frozen, you may transfer to a covered container.
