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