Combine cracker crumbs, 1/4 cup of honey, and peanut butter, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate.
Combine remaining 1/4 cup of honey and banana in a large nonstick skillet. Cook over medium heat 6 minutes or until the mixture thickens, stirring frequently. Cool completely.
Place the softened chocolate low-fat frozen yogurt in a medium bowl; beat with a mixer at medium speed until smooth. Fold banana mixture into yogurt. Spoon mixture into crust. Cover and freeze 4 hours or until firm. Drizzle with chocolate syrup just before serving.