I wrote this somewhere else, but the key to making non-dick chocolate covered bananas is tempered chocolate.

http://candy.about.com/od/candybasics/ht/temperchoc.htm

Basically heat your chocolate to 100-110 degrees (Fahrenheit) in the microwave, add chunks of chocolate to cool it to about 85-86 degrees, keep it at that temperature while you dip stuff. Cool the dipped stuff at room temp. The temps don't have to be perfect, just close. The chocolate should be liquid-y but not burning hot to the touch.

This works extra well for dipping cold stuff that has been in the refrigerator (strawberries) or freezer (bananas). Peel the bananas, stab them with wooden sticks and wrap them in cellophane before you freeze them.

If you want to make something really awesome, melt some caramel in the microwave. Coat the top of an oreo with peanut butter, put the oreos on wax paper a cooking tray, and drizzle the melted caramel over the oreo until the top is completely covered. Refrigerate them, then dip them in tempered chocolate. Best thing EVER.

Sorry I got a little carried away... I worked in a chocolate store for 5 years. Chocolate covered strawberries are not nearly as difficult as they want you to think. So overpriced.

I also know how to make really good chocolate covered orange peels if anyone is interested