PREPARATION:

1. Line baking sheet with waxed paper; set aside.
2. Peel bananas; cut each in half crosswise. Insert wooden stick into center of cut end of each banana about 1-1/2 inches into banana half. Place on prepared baking sheet; freeze until firm, at least 2 hours.
3. Place granola in large resealable food storage bag; crush slightly using rolling pin or meat mallet. Transfer granola to shallow plate. Place hot fudge topping in shallow dish.
4. Working with 1 banana at a time, place frozen banana in hot fudge topping; turn banana and spread topping evenly onto banana with small rubber scraper. Immediately place banana on plate with granola; turn to coat lightly. Return to baking sheet in freezer. Repeat with remaining bananas.
5. Freeze until hot fudge topping is very firm, at least 2 hours. Place on small plates; let stand 5 minutes before serving.