Description
These banana oatmeal cream pies are a delightful dessert. Soft oatmeal cookies filled with a creamy banana-flavored frosting make a perfect treat for any occasion. This recipe makes homemade banana oatmeal cream pies that are easy to prepare and yield a large batch.
Ingredients
- 3 cups (300g) 1-minute oats
- 3 cups (389g) bread flour
- 1 tablespoon (8g) ground cinnamon
- 1 tablespoon (9g) cornstarch
- 2 teaspoons (6g) baking powder
- ¾ teaspoon (5g) salt
- 1½ cups (313g) light brown sugar (packed)
- 1 cup (189g) butter flavored vegetable shortening (or butter)
- 1 cup (255g) mashed banana (2½ bananas)
- ¼ cup (85mL) light corn syrup
- 1 tablespoon (11mL) vanilla extract (for cookies)
- 4 ounces (62g) cream cheese (softened)
- ¼ cup (56g) unsalted butter (softened)
- 2½ cups powdered sugar
- 1 to 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oats, flour, baking powder, cornstarch, salt, and cinnamon.
- In a stand mixer with a paddle attachment, cream together the brown sugar and vegetable shortening for 2 minutes until light.
- Add the mashed banana, corn syrup, and vanilla extract to the creamed mixture. Mix at high speed until light and fluffy.
- Gradually add the dry ingredients to the banana mixture, 1 cup at a time. Mix after each addition just until incorporated.
- Use a medium cookie scoop to portion out the cookie dough onto the prepared baking sheet, about 3 inches apart. Gently press down each cookie with your fingers or the bottom of a glass until about ½ inch thick.
- Bake for 6 to 7 minutes. The cookies will still appear soft in the middle; this is normal for these oatmeal banana sandwich cookies.
- Remove from the oven and let cool for 1 to 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
- For the Frosting: While the cookies cool, cream together the softened cream cheese and unsalted butter until smooth.
- Add half of the powdered sugar and mix until combined. Then add the remaining powdered sugar, 1 tablespoon heavy cream, and 1 teaspoon vanilla extract. Beat at high speed until light and fluffy, about 2 minutes. Add another tablespoon of heavy cream if needed for desired consistency for your oatmeal creme pies with banana filling.
- Pipe about 1½ tablespoons of frosting onto the bottom of half of the cooled cookies. Top each frosted cookie with an unfrosted cookie to create the banana oatmeal cream pies.
Notes
- Ensure bananas are very ripe for the best flavor and texture in these banana oatmeal cream pies.
- Do not overbake the cookies; they will firm up as they cool.
- Adjust the amount of heavy cream in the frosting to achieve your preferred consistency.
- Store finished banana oatmeal cream pies in an airtight container at room temperature for up to 3 days or in the refrigerator for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie
- Calories: 270
- Sugar: 32g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
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