Lay a silicone mini muffin tray onto a medium, flat baking sheet.
Melt your chocolate and coconut oil in the microwave in 30 second increments, stirring in between, until completely melted.
Add about 1 tsp of melted chocolate to the bottom of each cup, and using a silicone brush, brush the chocolate around the base, up the muffin slot, and up to the sides.
Freeze for 10 minutes to set. In the meantime, prepare the PBfit Organic by adding the half and half and mixing until creamy.
Add a banana slice to the frozen chocolate cup and top with 1 tsp of PBfit mixture repeat with all of the cups. Freeze for 10 minutes.
Remove from freezer and top the cups with the remaining melted chocolate. Freeze until set, about 30 minutes.
Keep the chocolate cups frozen until ready to eat, and them out of the freezer 5 minutes before serving.