In a small bowl stir to combine cookie crumbs and 1 tablespoon melted coconut oil. Measure 2 tablespoons of mixture into each of 4 shallow cups, glasses, or jars, and press crumbs into an even, compact layer. Freeze crusts for 15 minutes.
In a microwave-safe bowl, microwave chocolate in 30-second bursts, stirring after each, until melted. Let cool for 10 minutes.
In a large bowl or a stand mixer fitted with the whisk, beat cream cheese until smooth. Add cream and salt and beat until light and fluffy. Beat in melted chocolate until smooth.
Divide cream cheese mixture among the cups, glasses, or jars, smooth the tops, and refrigerate.
In a medium nonstick skillet heat remaining 1 tablespoon coconut oil over medium heat. When oil is hot, stir in honey and cook until bubbling. Add banana slices and cook until light brown on 1 side, then turn to brown second side.
Serve chilled custards topped with bananas.