Banana Cream Pie with Mānuka Honey Caramel: The Perfect Cozy Winter Dessert
When winter rolls in with its chilly days and long, cozy nights, we all start craving something sweet, creamy, and comforting. Enter the Banana Cream Pie with Mānuka Honey Caramel—a dessert that not only ticks all the boxes for comfort food but also adds a touch of sophistication with its rich, velvety flavors. It’s the perfect way to bring warmth to your winter evenings, whether you’re curling up by the fire or hosting a dinner with friends.
The Cozy Vibes of Winter, in a pie!
There’s something about banana cream pie that screams comfort. Maybe it’s the layers of smooth custard, the fresh bananas, or the buttery crust that feels like a hug for your taste buds. But when you add a drizzle of Mānuka honey caramel, this classic dessert gets a winter-worthy upgrade that’s hard to resist.
Banana cream pie is the kind of dessert that feels like a special treat, but it’s also approachable and easygoing. It’s the perfect balance between creamy, sweet, and just a little bit tangy, thanks to the bananas. And let’s face it, during those cold winter months, we all need a dessert that’s indulgent without feeling too heavy. This pie offers just that—comforting but light enough to enjoy after a hearty meal.
A New Take on an Old Classic: Mānuka Honey Caramel
What really sets this banana cream pie apart from the classic version is the Mānuka honey caramel. Mānuka honey, sourced from New Zealand, is known for its rich flavor and numerous health benefits, making it an ideal swap for refined sugar in this caramel sauce.
Caramel made with Mānuka honey has a depth of flavor that’s unmatched by traditional caramel sauces. It’s still sweet, but with a subtle earthiness and floral notes that come through with every bite. And because Mānuka honey caramel has a more complex flavor profile, it pairs beautifully with the banana cream pie, cutting through the richness and balancing the dessert with its natural sweetness.
The caramel adds that indulgent touch, draping over the creamy custard and bananas in glossy, golden ribbons. Whether you drizzle it on top, let it pool around the pie slice, or dip each bite into a little extra sauce, the Mānuka honey caramel brings a warmth and luxury that’s perfect for winter.
The Benefits of Mānuka Honey Over Sugar
Speaking of Mānuka honey, let’s take a moment to appreciate why it’s such a great alternative to refined sugar in desserts. For one, it’s a natural sweetener, meaning it comes straight from nature with minimal processing. But that’s just the beginning—Mānuka honey also boasts some impressive health benefits that sugar simply can’t match.
Rich in Antibacterial Properties
One of the most notable things about Mānuka honey is its antibacterial properties, thanks to its high levels of methylglyoxal (MGO). This makes Mānuka honey not just a sweetener but also a functional food that can help support your immune system, especially during the winter months when colds and flu are more common. Imagine enjoying a delicious dessert that also gives your health a little boost!
Packed with Antioxidants
Mānuka honey is also packed with antioxidants, which help protect your cells from damage caused by free radicals. Antioxidants are known for their anti-inflammatory properties, and they’re essential for overall health and well-being. So, when you opt for Mānuka honey in your caramel sauce, you’re not just adding sweetness—you’re adding a dose of goodness.
Lower Glycemic Index
Unlike refined sugar, which can cause a spike in blood sugar levels, Mānuka honey has a lower glycemic index. This means it releases energy more slowly, helping to prevent those dreaded sugar crashes. It’s a more stable source of sweetness that won’t leave you feeling sluggish after dessert.
Incorporating Mānuka honey into your winter baking means you’re making a more mindful choice without sacrificing flavor. It’s a win-win: you get all the luscious sweetness you crave, with the added benefit of knowing you’re making a healthier decision for your body.
Flavor Explosion: A Harmony of Bananas, Cream, and Honey
Now let’s get to the real heart of this dessert: the flavor. The combination of bananas, creamy custard, and Mānuka honey caramel is pure heaven. Each bite is a mix of textures and tastes that keep you coming back for more.
The bananas provide that sweet, tropical vibe, even in the depths of winter. They add a fresh, slightly tangy contrast to the rich custard, and their natural sweetness means you don’t need to overload the pie with sugar. Bananas are also full of potassium and other nutrients, so you can feel just a little bit virtuous while indulging in this dessert.
Then there’s the custard—silky, smooth, and oh-so-creamy. The custard’s subtle vanilla flavor pairs perfectly with the bananas and honey, making it the ultimate comfort food. Each spoonful is like a little burst of creamy goodness, made even better when paired with the flaky, buttery crust.
And finally, the star of the show: the Mānuka honey caramel. Its deep, rich flavor complements the lighter elements of the pie, adding a complexity that brings everything together. The honey’s natural floral notes and earthiness shine through, giving the dessert a warmth that’s just right for those cold winter nights.
Easy and Elegant: The Best of Both Worlds
Despite its luxurious flavors, banana cream pie with Mānuka honey caramel is surprisingly easy to make. It’s one of those desserts that looks like you spent hours in the kitchen, but in reality, it’s quite simple. Whether you’re an experienced baker or someone who only dusts off their baking supplies for special occasions, you can easily pull off this pie without a hitch.
What makes this pie so great for winter is that it’s both indulgent and refreshing. The bananas and honey caramel give it a lightness, while the creamy custard and flaky crust add just the right amount of richness. Plus, it’s a crowd-pleaser—whether you’re serving it after a big family dinner or enjoying a slice with a cup of tea on a quiet evening, everyone will love it.
The Perfect Cozy Winter Dessert
When it comes to winter desserts, banana cream pie with Mānuka honey caramel checks all the boxes. It’s sweet, creamy, and comforting, with just the right amount of indulgence to make those cold nights feel a little cozier. The flavors are perfectly balanced, and the use of Mānuka honey instead of refined sugar adds an extra layer of warmth and complexity that sets this dessert apart.
So next time you’re in the mood for something sweet, skip the usual store-bought treats and whip up this banana cream pie with Mānuka honey caramel. It’s the perfect way to add a touch of sweetness to your winter, one delicious slice at a time. And who knows? It might just become your new favorite cold-weather dessert!
Ingredients
Crust
9 graham cracker sheets (140 g)
1 Tbsp. Mānuka honey (we used MGO 85+ 500g )
1 tsp. salt
5 Tbsp. unsalted butter, melted, slightly cooled
1 tsp. vanilla bean paste or vanilla extract
Filling and Assembly
½ cup coarsely chopped honey-roasted peanuts or salted roasted cashews
¾ cup (150 g) Mānuka honey divided (we used MGO10+)
4 Tbsp. unsalted butter, cut into pieces, room temperature
½ cup sweetened condensed milk
2 tsp. salt, divided
4–5 large ripe but firm bananas
1¼ cups heavy cream
½ cup sour cream
2 Tbsp. vanilla instant pudding mix
1 tsp. vanilla bean paste or vanilla extract
Preparation
Crust
1. Place a rack in lower third of oven and preheat to 350°. Crumble 9 graham cracker sheets (140 g) into food processor; add 1 Tbsp. Mānuka honey and 1 tsp. Diamond Crystal or ½ tsp. salt and process until crackers are very finely ground. Add 5 Tbsp. unsalted butter, melted, slightly cooled, and 1 tsp. vanilla bean paste or vanilla extract and pulse until the texture of wet sand.
2. Remove lid and blade from processor and mix crumbs with your hand or a rubber spatula to ensure there are no unevenly mixed crumbs.
3. Transfer crumb mixture to a standard 9"-diameter metal or glass pie plate and press firmly and evenly up sides and across bottom with a flat-bottomed measuring cup (building the sides first, then smoothing the bottom will make for a more even crust). Chill crust in the refrigerator 20 minutes (or, if you are short on time, in the freezer 10 minutes).
4. Place pie dish on a rimmed baking sheet if desired; bake crust until a deeper golden brown, 15–18 minutes. Let cool.
Do Ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
Filling and Assembly
5. Scatter ½ cup coarsely chopped honey-roasted peanuts in an even layer over crust and set aside.
6. Combine ½ cup (100 g) Mānuka honey and ¼ cup water in a medium saucepan, and heat over low-medium heat for 5 minutes.
7. Remove pan from heat; immediately add 4 Tbsp. unsalted butter, cut into pieces, room temperature, to caramel (be careful as mixture will foam vigorously). Using a heatproof rubber spatula, preferably one with a long handle if you’ve got it, stir vigorously until butter is melted (caramel may look broken or curdled at this point). Add ½ cup sweetened condensed milk and 1 tsp. Add ½ tsp salt and stir until combined and smooth. Pour warm caramel over reserved nuts in crust, pushing carefully into an even layer with spatula as needed.
8. Peel and slice 4–5 large ripe but firm bananas into ½"-thick rounds. Starting at the crust’s edges and working your way in, arrange over caramel (it’s okay if it is still slightly warm) in concentric, slightly overlapping rings. Chill pie while you make the topping.
9. Using an electric mixer or stand mixer fitted with the whisk attachment, beat 1¼ cups heavy cream, ½ cup sour cream, 2 Tbsp. vanilla instant pudding mix, 1 tsp. vanilla bean paste or vanilla extract, remaining ¼ cup (50 g) Mānuka honey and remaining 1 tsp. salt in a medium bowl until firm peaks form, about 5 minutes.
10. Using a small offset spatula, spread whipped cream mixture over pie, making sure to cover bananas completely and swirling to create dramatic peaks and swoops. Chill, uncovered, until caramel is set and pie is very cold, at least 2 hours and up to 4 hours.
