In a food processor or blender, whiz together the bananas, yogurt and honey until smooth. Pour into the lolly moulds and freeze for at least 4 hours, until set.
Put the chocolate in a small microwave-safe bowl and microwave on medium for 2-3 minutes, stirring halfway through, until melted.
Dip the moulds in hot water for 30 seconds to remove the lollies from the moulds, then dip the tips of the lollies into the melted chocolate.
Place on a baking tray lined with a sheet of baking paper and put back in the freezer for 10 minutes, until the chocolate is set.
Cook's tip: Why not try different fruity flavours as seen in the photo. Whizz fresh kiwi fruit, pour halfway up the moulds, then whizz fresh mango and fill up the moulds to the top. Or try whizzing blueberries, yogurt and a little pomegranate juice together and pouring into lolly moulds with some extra blueberries.