Banana Cream Pie in a Glass
1 medium or large or 2 small bananas (frozen ahead of time if you think of it)
3/4 cup ice
1/4 cup (approximately) vanilla "milk": almond, coconut, soy, rice...whatever you like (or, do what I do because I am that kind of person: use sugar-free French vanilla creamer)
1/4 teaspoon pure vanilla extract
Optional but nice:
Crushed graham crackers
Whipped cream
Optional and more work but worth it:
Graham Cracker Crumbles
Throw everything into your blender and whirl it up until you don't hear any more ice clunking around. Check for consistency and flavor according to your preference. If it's not banana-y enough, add more bananas. If it's too thin, add more ice or bananas. If it's too thick or not vanilla-y enough, add more "milk" or vanilla extract. Serve in a pretty glass. Top, if desired (I, personally, always desire), with whipped cream and crushed graham crackers or (even better) Graham Cracker Crumbles. Serves 1.
Graham Cracker Crumbles
1 "sleeve" graham crackers (1 individual package from a box)
2 tablespoons butter, melted
1/8 teaspoon salt
1 teaspoon sugar
Beat up the graham crackers until you have a mix of some crumbs but also plenty of larger chunks. Use a fork to toss these with the sugar and melted butter. Spread out in an even layer on a baking sheet. (I line mine with parchment paper, which will in no way surprise you if you read that kitchen tools post I mentioned earlier.) Bake at 350 degrees for about 8 minutes, stirring once. You want your crumbles a nice deep golden brown for maximum crunch factor. You do not, however, want charcoal.
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