Cut frozen croissants in half lengthwise; leave together. Heat frozen croissants on ungreased baking sheet in preheated 325°F. oven 9-11 minutes. Melt chocolate and butter together. Stir in sugar and water to make spreadable glaze. Spread 1/4 cup pudding on each croissant bottom half. Top with sliced bananas. Replace croissant tops; drizzle on chocolate glaze. Serve.