Line a baking sheet with parchment paper. Then set aside.
Peel and slice the bananas into rounds about 1/4 inch thick. You don't want them too thick, otherwise the bites will be very thick to bite into when sandwiched together.
Place half of the banana slices on the baking sheet and spread a layer of almond butter on top. If you'd like to add chia seeds to the almond butter (which I recommend), stir that into the almond butter before topping on the banana slices.
Place another banana slice on top to create a mini sandwich. Repeat this for the rest of the banana slices.
Freeze the banana bites until solid, about an hour.
Add the chocolate chips to a microwave-safe bowl. Heat the mixture in 20 second increments, stirring in between until it's silky smooth. If you'd like to add coconut oil to make the chocolate a little softer and more dip-able (see tip above) you can add it here and stir with the chocolate.
Remove the frozen banana bites from the freezer. Dip each frozen banana bite into the melted chocolate so that half of each bite is coated. Then place it back on the baking sheet.
Place both baking sheets back into the freezer to let the chocolate harden.
Once frozen, you're ready to enjoy or store away in freezer safe containers for up to 1-2 months.