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1. Line a baking sheet with waxed paper; set aside. Spoon 1/2 teaspoon of the almond butter onto each of the eight banana slices. Place half of the almond butter-topped banana slices on the remaining half of the almond butter-topped slices to make four stacks of two banana slices with almond butter between and almond butter on top. Place one of the remaining banana slices on top of each stack. Push a lollipop stick or wooden skewer all the way through the center of each banana stack.
2. Place melted chocolate in a shallow dish. Place finely chopped almonds in another shallow dish. Roll each banana stack in the melted chocolate. Use a thin metal spatula to spread the chocolate into a thin, even layer over the stacks. Immediately roll in finely chopped almonds. Place on prepared baking sheet.
3. Freeze banana pops about 30 minutes or until firm. Serve straight from the freezer.