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Banana Oatmeal Cream Pies Recipe

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4.6 from 273 reviews

Delicious and soft Banana Oatmeal Cream Pies feature a chewy oatmeal cookie blended with mashed bananas and warm cinnamon, sandwiched with a creamy vanilla cream cheese frosting. Perfect for a nostalgic treat that combines wholesome ingredients with irresistible flavor.

Ingredients

Scale

Cookies

  • 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)

Filling

  • 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

  1. Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside to ensure easy cookie removal.
  2. Mix dry ingredients: In a medium bowl, whisk together the oats, bread flour, baking powder, cornstarch, salt, and ground cinnamon until well combined.
  3. Cream sugar and shortening: Using a stand mixer fitted with a paddle attachment, cream the light brown sugar and butter flavored vegetable shortening for 2 minutes until smooth and fluffy.
  4. Add banana and liquids: Incorporate the mashed banana, light corn syrup, and vanilla extract into the creamed mixture. Mix on high speed until the batter becomes light and fluffy, ensuring even distribution of ingredients.
  5. Combine dry and wet ingredients: Slowly add the dry mixture to the wet banana mixture one cup at a time. Mix after each addition just until the ingredients are fully incorporated, avoiding overmixing.
  6. Shape cookies: Using a medium cookie scoop, portion the dough onto the prepared baking sheet, spacing cookies approximately 3 inches apart. Gently press each cookie down with your fingers or the bottom of a glass until about ½ inch thick.
  7. Bake cookies: Bake in the preheated oven for 6 to 7 minutes. The cookies will appear soft in the middle when done; this is normal for a chewy texture.
  8. Cool cookies: Remove cookies from the oven and let them cool on the baking sheet for 1 to 2 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
  9. Prepare frosting: While cookies cool, cream together the softened cream cheese and unsalted butter until smooth and free of lumps using a mixer.
  10. Add powdered sugar and flavoring: Gradually add half of the powdered sugar and mix until incorporated. Then add the remaining powdered sugar, 1 tablespoon heavy whipping cream, and vanilla extract. Beat at high speed for about 2 minutes until the frosting is light and fluffy. Add a second tablespoon of heavy cream if needed to achieve spreading consistency.
  11. Assemble cream pies: Pipe approximately 1½ tablespoons of frosting onto the bottom side of half the cookies. Top each frosted cookie with an unfrosted cookie, gently pressing together to create sandwich cream pies.

Notes

  • Make sure the bananas are ripe for the best sweetness and flavor in the cookies.
  • Do not overbake the cookies; they should look slightly soft in the center to remain chewy.
  • The frosting consistency can be adjusted with heavy cream; add it gradually to avoid making it too runny.
  • Store finished cream pies in an airtight container in the refrigerator for up to 5 days.
  • Bring refrigerated cream pies to room temperature before serving for best taste and texture.

Keywords: banana oatmeal cookies, oatmeal cream pies, cream cheese frosting, homemade cookies, soft cookies, cinnamon cookies

Find it online: https://recipeswithmia.com/banana-oatmeal-cream-pies-recipe/