Cut the banana slices into hearts by cutting the bottom to make it pointy and then cutting a 'v' into the top.
Melt the chocolate over a double boiler or in the microwave.
Dip the banana hearts in the chocolate, one at a time. Fish them out with a fork and tap the fork on the edge of the bowl to remove any extra chocolate.
Place dipped hearts on a cookie sheet lined with wax paper or parchment paper.
Repeat until all your hearts are covered, reheating the chocolate as needed.
Decorate with sprinkles if you like.
Refrigerate until you are ready to serve. These are also great frozen.