This is a true story. I rarely make milkshakes at home, but after coming out of this awful flu that seems to have taken over our circle of friends here in Seattle, the one thing I kept thinking about was a banana milkshake. And not just any banana milkshake, but a super creamy, slightly chunky one. A dessert that would taste like banana cream pie -- but in a glass.
I'm not sure if it was this milkshake or the simple fact that the flu had run its course, but I felt much better the afternoon I enjoyed this on our front stoop. A new magazine had come in the mail, the sun was suggesting an afternoon showing, and I couldn't help but wonder why I didn't make milkshakes much more often.
Banana Cream Pie Milkshake
You will have enough graham cracker pie crumbs for 2 milkshakes, so feel free to save the remainder in a ziplock bag and refrigerate for a future milkshake. Or if you have two milkshake-loving folks at home, double the recipe and make two shakes!
3 tablespoons unsalted butter, melted
3/4 cup graham cracker crumbs
1 cup vanilla ice cream
1 ripe banana
3 tablespoons - 1/4 cup whole milk
1/4 teaspoon vanilla extract
Whipped cream, to top
To make the graham cracker pie crumbs, preheat the oven to 350°F. Stir together the melted butter and graham cracker crumbs. Turn out onto a small baking sheet and bake for 7-10 minutes. Remove from oven and allow to cool completely.
In a blender, combine the ice cream, banana, milk, 1/2 cup of the graham cracker crumbs, and vanilla extract. Blend until smooth. Pour into your favorite glass, and top with whipped cream and a pinch of graham cracker crumbs.
(Image: Megan Gordon)