Start by peeling two ripe bananas, inserting a toothpick into each end for easy handling.

In a microwave-safe bowl, break up high-quality 72% dark chocolate and microwave it for 30 seconds at a time until fully melted, about 1-2 minutes.

Quickly dip each banana into the warm chocolate, making sure to coat all sides.

While the chocolate is still wet, sprinkle finely chopped roasted pistachios over the coated banana.

Place the chocolate-coated bananas on a parchment-lined baking sheet and transfer to the freezer for about 5-10 minutes.

Once the chocolate has set, carefully remove from the freezer and slice the bananas into bite-sized pieces.