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Add the sliced banana, Greek yogurt and peanut butter to a medium mixing bowl. Stir until well combined.
Using a serving spoon, add 6 spoonfuls of the banana mixture to a lined baking tray, ensuring it will fit in the freezer first. Leave a little gap in between each spoonful. Transfer to the freezer and leave for one hour.
Once that time is up, add the chocolate to a shallow bowl, breaking it into squares as you go. Add in the coconut oil if using. Microwave for 45 seconds and then stir. Continue to microwave in 20 second bursts, stirring after each one, until the chocolate has melted.
Remove the baking tray from the freezer. Working quickly, one by one add the clusters to the melted chocolate. Use a serving spoon to turn it around in the chocolate until fully coated (see notes). Lay each one back on the lined tray. If you are sprinkling salt on the top, add this when the chocolate is almost set - keep an eye out as you go as the chocolate will harden quickly. When done, return to the freezer immediately. If you want to eat them as soon as possible, just freeze for 15 minutes, remove and enjoy! To have another time, you’ll need to take them out of the freezer 15-30 mins before you are ready to eat (15 mins if its a hot day!).