Choc-Nanner-Nut Custards

Preheat oven to 350 degrees F. In a food processor pulse vanilla wafers until reduced to crumbs. Continuing to pulse , add 1 teaspoon of the sugar and salt, then slowly drizzle in butter until completely combined. Divide mixture in half and pour into ramekins. Using the bottom of a small glass, press the crumbs into the ramekins to make a crust on the bottom. The crust should be about 1/4-inch thick. In a medium bowl combine banana , brown sugar, peanuts and chocolate chips. Divide this mixture in half and place in the bottom of each ramekin . In the same bowl, whisk together yolks, heavy cream , vanilla, zest and remaining 1 teaspoon of sugar until sugar is dissolved. Pour evenly into both ramekins and bake for 30 to 35 minutes or until a knife inserted in the center comes out clean.