Freeze bananas for at least an hour for easier handling.

In a shallow microwave safe dish heat the white chocolate candy melts in 30 second increments stirring every 30 seconds until melted.

Allow the chocolate to cool 2-3 minutes before dipping your bananas.

Remove the bananas from the freezer and dip them one at a time in the chocolate completely covering them. Use a small spoon to help coat the banana and a fork to lift it out of the chocolate.

Because the bananas are frozen, extra chocolate will cling to them. Lay them on the cookie sheet and use a butter knife to smooth out the chocolate if needed. They do not have to be perfect.

Next, give the banana 2 candy eyes. If the chocolate has already started to set, simply add a drop of the melted chocolate to each candy eye and place on the banana.

Repeat with all the bananas.

Melt a small handful of chocolate chips or black candy melts.

Using a toothpick, draw mouth on banana ghosts.

Put bananas back into the freezer prior to serving. This will allow the bananas to stay firm.