Cut bananas into four equal pieces, removing ends.

Place on parchment paper or silicone baking sheet lined baking sheet.

Freeze bananas for 15 minutes.

Melt chocolate chips and oil in microwave, just until melted.

Dip bananas 1/3 way into chocolate.

Add sprinkles over chocolate and place back on lined baking sheet.

Refrigerate 10 minutes or until chocolate is set.

Add a dollop of whipped topping to top of bananas.

Skewer cherry with cupcake pick and gently push down into center of banana.

Serve immediately or refrigerate up to one hour.