Cut bananas into small to medium size chunks. Insert a toothpick into each one, then place on a wax paper-lined baking sheet and freeze until firm.
To make the chocolate chip cookie dough: Beat the butter, brown sugar, sugar, and vanilla extract on medium speed. Beat in the flour and salt and enough milk to make a soft cookie dough consistency. Stir in the chocolate chips {however much you think}. Set aside at room temperature.
When the bananas are frozen, press a small amount of cookie dough around each banana using clean, slightly moist hands. Remove only a couple of bananas at a time from the freezer because they will start to soften. Place back on baking tray and freeze until firm.
To make the chocolate coating: Place the milk chocolate chips and coconut oil in a glass or metal bowl that has been placed over gently simmering water {or use a double boiler}. Stir until melted and smooth. Spoon the chocolate over each frozen banana, letting the excess drip off, then place back on the baking sheet.
If desired, roll or sprinkle banana bites with colorful sprinkles and/or slivered almonds {or your favorite topping choice} immediately after coating in chocolate. Store these little bites of heaven in the freezer. They should keep frozen for approximately one week!