Add milk, bananas, peanut butter and maple syrup into a blender and blend until smooth.

Add creamy liquid into popsicle molds, insert sticks, and freeze for at least 4 hours, better over night.

Line a baking sheet with parchment paper.

Coarsely chop peanuts and set aside.

Melt chocolate in a double boiler over very, very low heat making sure the chocolate doesn't get to hot and is constantly stirred. Once melted, remove from heat and keep stirring until the pot isn't hot anymore. Set aside.

Take popsicles out of freezer and carefully remove popsicles from mold (for tips and tricks on how to check link in text).

Lay popsicles flat on the baking sheet, drizzle chocolate on it by filling a teaspoon with chocolate, holding it over the popsicles and tapping the wrist of the hand with which you are holding the chocolate-filled spoon with two fingers. That way, the drizzle will be perfect.

Quickly sprinkle peanuts on top and immediately return to freezer for another 15-20 minutes.