Special equipment: 16 wooden ice pop sticks; silicone ice pop molds
For the cake-sicles: Preheat the oven to 275 degrees F. Spray the silicone ice pop molds with a light spray of coconut oil.
In a small bowl, mix mashed bananas with the lemon juice. In a medium bowl, mix the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Add in the flour mixture a little at a time, alternating with the buttermilk. Stir in the banana mixture. Pour the batter into the prepared molds, and place the wooden sticks in the center. Bake until a toothpick inserted in the center comes out clean, 30 minutes.
Place the pops on a cooling rack until completely cooled. Cover tightly, and then place in a refrigerator to chill until ready to use.
For the coating: Mix the melted white chocolate and the coconut oil together until completely incorporated. Place in a warmed steel cup. Dip each cake-sicle into the chocolate mixture, allowing the excess to drain off, then dip a portion of each cake-sicle into the pastry rocks and place on parchment paper to set. Chill until firm, then serve.