Choose bananas that can stand up
Use bananas that are ripe enough to enjoy but still firm when peeled. Very soft fruit dents as the chips are pressed in and may lean on the plate. Cut crosswise through the middle, then stand each half on its cut end. If a base tilts, shave off only a thin sliver to level it; a large extra cut makes the ghost shorter without solving a soft-fruit problem.
Make the faces directly over the serving plate so you do not have to move the finished ghosts far. Press the pointed ends of the chips into the banana, leaving their flat faces visible. A gentle push is enough. If a chip goes too deep, leave it and choose a slightly different spot rather than repeatedly digging into the fruit.
Make a small batch at the right moment
Two bananas make four ghosts; one banana makes two. The tablespoon of mixed chocolate chips is a working supply, not a requirement to use every chip. Each face uses two mini chips and one larger chip. Keep unused chips separate from pieces that have touched the banana.
Peel and decorate near snack time because exposed banana can brown. If the ghosts need a short wait, cover and refrigerate them, then bring out only the amount being served. Their texture is best soon after assembly. This is a quick fruit snack rather than a decoration intended to sit out through a long party.
Serve for the people at your table
Check the chocolate packaging for milk, soy and other relevant allergens. For babies or young children, use a separate age-appropriate banana preparation rather than assuming a decorated upright half with firm chips is suitable. Have children sit and supervise eating. The playful face can be an adult’s five-minute job while the child’s portion is prepared in the form they can safely manage.
