Cut each banana into chunks, around 3cm in size.

Place the banana slices on a plate or small tray and pop into the freezer to cool for 20-30 minutes.

Break up the white chocolate and place it in a microwave safe bowl.

Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate, heat only until just melted and smooth.

Remove the banana pieces from the freezer and push a bamboo skewer into each one.

Working quickly, dip the top half of each banana into the white chocolate, tap off any excess chocolate, then stick on two of the candy eyeballs to make your ghost.

Stand the banana pops up to dry. I used a plastic cake pop stand to hold mine but if you don't have one, a cardboard box or egg box will work just as well - just punch some holes in the top with a spare skewer before you start.

Leave to stand until the chocolate has set, then serve immediately.