Whisk the cocoa and cornflour together in a large saucepan. Gradually stir in the milk until combined. Bring to a boil over a medium heat and whisk continuously for 1 minute. Remove from the heat and stir in the vanilla extract.
Add to a blender with the banana chunks and honey. Process until smooth and thoroughly combined.
Divide the mixture between a 10-hole lollipop mould. Transfer the mould to the freezer for 10 minutes, then add the lollipop sticks. Freeze for 6-8 hours until completely firm and preferably overnight. Dip the moulds briefly in hot water to release them, then lay out on a lined baking tray. Scatter over the fudge chunks, then drizzle over the white chocolate sauce to serve.