1. Preheat oven to 325°F.
2. In a small bowl, toss the pecans, coconut oil, and salt; mix well so that the pecans are evenly coated.
3. Lay the pecans in a single layer on a baking sheet and bake until they are fragrant and toasty in appearance, about 15 minutes. Remove from the oven and allow to cool, then chop the nuts into smaller pieces. (I like to place another sheet of parchment paper on top of the cooled nuts and use a rolling pin to break them up.)
4. Using a double boiler (or metal bowl held over a pan of simmering water), melt the chocolate, stirring constantly to avoid scorching. Once the chocolate is melted, remove it from the heat and set aside.
5. Cover a baking sheet with parchment paper. Peel the bananas and slice them into ½-inch-thick rounds.
6. Working with one piece at a time, dip a banana round into the chocolate, fully covering the surface, and then roll it around in the nuts (it helps to use a toothpick or skewer). Place it on the parchment paper and repeat for the remaining banana rounds. When finished, place the baking sheet in the freezer for 15 minutes to allow the chocolate to set.
To store the banana bites, place them in a freezer-safe lidded glass container with a sheet of parchment between each layer of bites.