Slice bananas in half and insert popsicle stick about 1/2 way into the bottom of each banana. Place bananas on a parchment paper lined baking sheet and freeze for 30-60 minutes.
Working quickly, spread a thin coating of yogurt on four of the banana popsicles. Spread a thin coating of SunButter on the remaining four banana popsicles. Return to baking sheet and freeze for another 30-60 minutes.
Spoon a bit of of SunButter in a small plastic bag and snip a tiny piece off the corner of the bag with a scissor (or use a pastry bag). Drizzle SunButter on each of the yogurt banana popsicles and return to baking sheet and place in freezer until firm.
Melt chocolate in microwave on 1/2 power in 30 second increments until just melted through. Drizzle chocolate over the SunButter dipped popsicles and return to baking sheet and place in freezer until firm.
Enjoy popsicles immediately once frozen or individually wrap each one (once frozen) in plastic wrap.