Puree buttermilk, bananas, honey, seeds from vanilla bean (or vanilla extract), salt, and water in a blender until smooth. Pour into 10 3-oz. or 8 4-oz. ice-pop molds, dividing evenly.
Insert sticks. Freeze until firm, at least 4 hours and up to 4 days.
Melt chocolate and stir in canola oil. Dip the pops in the chocolate and refreeze for 5 min. before serving.
Tip: Thinning the chocolate with oil makes it super shiny and easier to use for dipping.