Name: Banana Oatmeal Cream Pies Recipe
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Cuisine: American
Ingredients: 3 cups 1-minute oats (300g); 3 cups bread flour (389g); 1 tablespoon ground cinnamon (8g); 1 tablespoon cornstarch (9g); 2 teaspoons baking powder (6g); ¾ teaspoon salt (5g); 1½ cups light brown sugar, packed (313g); 1 cup butter flavored vegetable shortening or butter (189g); 1 cup mashed banana (about 2½ bananas, 255g); ¼ cup light corn syrup (85mL); 1 tablespoon vanilla extract (11mL); 4 ounces cream cheese, softened (62g); ¼ cup unsalted butter, softened (56g); 2½ cups powdered sugar; 1 to 2 tablespoons heavy whipping cream; 1 teaspoon vanilla extract

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Introduction

Banana Oatmeal Cream Pies are a delightful treat combining soft, cinnamon-spiced oatmeal cookies with a creamy, sweet filling. These homemade pies balance wholesome oats and ripe banana flavor with a rich cream cheese frosting, making them perfect for snack time or dessert.

The image shows a close-up of two stacked oatmeal cream sandwich cookies on a white marbled surface. Each cookie has two rough-textured, light brown, oatmeal layers with visible oats and small nuts, sandwiching a thick layer of smooth, white cream filling. One cookie on top is partially bitten, showing the soft inside of the oatmeal cookie and the creamy filling. Surrounding these, more sandwich cookies are out of focus, and a blurred white bottle, likely milk, is in the background. The light is soft, highlighting the texture of the cookies and cream. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups 1-minute oats (300g)
3 cups bread flour (389g)
1 tablespoon ground cinnamon (8g)
1 tablespoon cornstarch (9g)
2 teaspoons baking powder (6g)
¾ teaspoon salt (5g)
1½ cups light brown sugar, packed (313g)
1 cup butter flavored vegetable shortening or butter (189g)
1 cup mashed banana (2½ bananas, 255g)
¼ cup light corn syrup (85mL)
1 tablespoon vanilla extract (11mL)
4 ounces cream cheese, softened (62g)
¼ cup unsalted butter, softened (56g)
2½ cups powdered sugar
1 to 2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.
Step 2: In a medium bowl, whisk together the oats, bread flour, baking powder, cornstarch, salt, and cinnamon until well combined.
Step 3: In a stand mixer fitted with a paddle attachment, cream the light brown sugar and vegetable shortening (or butter) together for about 2 minutes until smooth.
Step 4: Add the mashed banana, light corn syrup, and vanilla extract to the creamed mixture. Mix on high speed until light and fluffy.
Step 5: Gradually add the dry ingredients to the banana mixture, one cup at a time, mixing just until incorporated after each addition.
Step 6: Use a medium cookie scoop to portion the dough onto the prepared baking sheet, spacing the cookies about 3 inches apart. Gently press each cookie down with your fingers or the bottom of a glass to about ½ inch thickness.
Step 7: Bake the cookies for 6 to 7 minutes. They will still be soft in the middle when done, which is normal. Remove from the oven and allow to cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack to cool completely.
Step 8: While the cookies cool, prepare the frosting: cream together the softened cream cheese and unsalted butter until smooth.
Step 9: Add half of the powdered sugar and mix until combined. Then add the remaining powdered sugar, 1 tablespoon heavy cream, and vanilla extract. Beat at high speed for about 2 minutes until light and fluffy. Add a second tablespoon of heavy cream if needed to reach desired consistency.
Step 10: Pipe about 1½ tablespoons of frosting onto the bottom of half the cookies. Top each frosted cookie with one of the remaining unfrosted cookies, pressing gently to form a sandwich.

Tips & Variations

For a dairy-free option, substitute butter and cream cheese with plant-based alternatives and use a suitable non-dairy cream.
If ripe bananas aren’t available, mashed applesauce can be used, but expect a milder banana flavor.
Add chopped nuts like walnuts or pecans to the dough for extra texture and flavor.
Use quick oats if 1-minute oats are unavailable, but avoid using instant oats to maintain the right cookie texture.

Storage

Store the banana oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. They can also be frozen for up to 2 months; thaw in the refrigerator overnight and let sit at room temperature before enjoying.

How to Serve

A stack of oatmeal cream pies centered on a white plate, showing about ten pies piled on top of each other. Each pie has two golden brown, textured oatmeal cookie layers with visible oats, sandwiching a thick, smooth white cream filling. One pie leans against the stack, highlighting the layers. Around the main plate, six more pies sit scattered on the white marbled surface, with one pie fully in view in the front-right corner. In the background, a blurred blue cloth adds contrast, with a glass of milk barely visible at the top left and a wooden bowl of oats at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of 1-minute oats?

Yes, you can use regular rolled oats, but the texture may be slightly chewier. Avoid using instant oats as they can make the cookies too soft.

Why do the cookies stay soft in the middle after baking?

These cookies are meant to be soft and slightly cakey. Baking for 6 to 7 minutes is enough to set them but keeps them tender inside, perfect for a creamy pie.