Stand the pieces on a cut face
Choose firm ripe bananas that can hold the thick pieces upright. Arrange all twelve on the lined tray before their short freezer stage, leaving gaps for the piping. The cooling is a preparation step for this recipe, not a direction to store a ripe banana indefinitely in the freezer and expect the same texture afterward.
Pipe crossing bands over the cold pieces with a small face gap. Keep the chips ready so the eyes can attach while the chocolate is workable. Chill until set and serve cold. Use the short refrigerated leftover window given in the method, and keep the tray covered appropriately rather than assuming a chocolate bandage protects the cut fruit from handling or air.
