Preheat oven to 400 F °/200 C ° (fan). Peel bananas, break them into chunks and give them a shake with 1 Tbsp of coconut sugar. Place in a lined baking tray/pan and roast for 20-25 min until golden and caramelized.
Let the bananas cool completely before you place them in a blender together with all of the remaining ingredients and blend until smooth and creamy.
If you have an ice cream maker, use it according to the instructions until you have a silken beautiful ice cream. Then fill up the popsicle molds, leaving a little room for the crunch. If you do not have an ice cream maker simply pour the base into the molds, again leaving a little room for the crunch, and place in the freezer for about 30 min, until it is time for the next step.
Crumble the biscuits and mix with roasted coconut and oil/butter. Fill up the remaining space in the molds with the crunch and give it a gently tug. Insert a pin and place back in the freezer for at least 2-3 hours.