Banana Cream Pie in a Glass

If you saw my list a few posts ago about my favorite kitchen tools, you know I was in the hunt for a new blender. (Also, if you read that? Thank you!)

I finally got one, but please don't be mad at me, all you lovely people who recommended the Ninja or the Vitamix. Because I got a Black & Decker. I know. I know! But the version I got had good reviews on Amazon and didn't break the bank. Which matters because you may recall I am the mom of teens and we have car insurance and orthodontia and other financially disastrous things going on around here on a regular basis. And among other features, this has a smooth digital keypad, not those raised buttons that every crumb in the world is always finding its way down between and driving me to distraction.

One of the first things I made in my new blender was this Banana Cream Pie in a Glass. Let's face it: there is only so much banana bread you can make with those overripe bananas that seem to multiply overnight. This healthy "shake" is a good alternative. 

Whether you've got a Ninja or a Vitamix or a blender you picked up at a garage sale, whirl one of these up. I'll keep you posted on the life-span of my newest appliance. In the meantime, what can you tell me about washing machines? Because I think mine is on the way out...

Banana Cream Pie in a Glass {print}

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.

Update on my washing machine: going, going, gone...
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