It probably seems odd to be writing about a milkshake just as the fall air starts to breeze into my world…

…but the truth is, my daughter discovered this vegan milkshake (via the Hawaii-based influencer Earthy Andy) earlier in the summer, and got me so hooked, I don’t see myself giving it up just because I live in New York and not Endless Summer Oahu. I make them for dessert, but they’re just as good for breakfast or when I need an afternoon energy boost.

The shake is made with frozen bananas, peanut butter, nut milk and medjool dates, and it no joke tastes exactly like a creamy, non-vegan shake you’d pick up at your local California drive-thru. We’ve been riffing on it, adding strawberries, switching out almond butter for peanut butter, decreasing the nut milk so it turns out thicker, more ice-cream like — all the better for banana splits topped with more bananas and some chopped peanuts. Bonus: If you’re like me, you’ll be glad you have a non-banana-bread way to use all those bananas you shove in the freezer because they’re about to go rotten.

Strawberry-Peanut Butter Milkshake
Sometimes I let the ingredients sit in the pitcher for five minutes to allow the bananas to thaw ever so slightly. It helps get to the desired slushy consistency faster. Based on Andrea Hannemann’s Vanilla Vegan Caramel Shake.
Makes 1 shake.

5 medium ice cubes
1 large banana, frozen and broken into a few pieces (I break into chunks before freezing)
1/3 cup almond milk (or your favorite alt milk)
1 medjool date (pitted, I get mine at Trader Joe’s)
heaping tablespoon natural peanut butter
3 large strawberries (plus one optional one for garnish)

Add everything to the pitcher of a blender and process until combined and milkshake-thick. Garnish with an extra strawberry, if you’re feeling fancy.

P.S. Three throw-together breakfasts and a perfect snacking cake for fall.