Banana Oatmeal Cream Pies Recipe

If you have a sweet tooth and love treats that combine wholesome ingredients with creamy indulgence, you are going to fall head over heels for this Banana Oatmeal Cream Pies Recipe. Imagine soft, tender oatmeal cookies bursting with the warm aroma of cinnamon and bananas, sandwiched around a dreamy, velvety cream cheese filling that melts in your mouth. These cream pies delightfully straddle the line between a comforting homemade snack and a special dessert. Whether you’re baking for family, friends, or just treating yourself, this recipe promises a delightful experience with every bite.

Ingredients You’ll Need

You don’t need a cabinet full of fancy items to make these irresistible Banana Oatmeal Cream Pies. Each ingredient plays a crucial role in building layers of flavor, texture, and that perfect balance between chewiness and creaminess that makes this dessert stand out.

• 1-minute oats (3 cups, 300g): Provides hearty texture and wholesome goodness while keeping the cookies soft.
• Bread flour (3 cups, 389g): Gives structure and chewiness to the cookies, helping them hold their shape.
• Ground cinnamon (1 tablespoon, 8g): Adds a warm, cozy spice that pairs perfectly with banana.
• Cornstarch (1 tablespoon, 9g): Helps create that tender, melt-in-your-mouth cookie consistency.
• Baking powder (2 teaspoons, 6g): Lightens the cookie dough for a soft, pillowy texture.
• Salt (¾ teaspoon, 5g): Balances sweetness and enhances flavors.
• Light brown sugar (1½ cups, packed, 313g): Brings moistness and caramel undertones to the cookies.
• Butter flavored vegetable shortening or butter (1 cup, 189g): Contributes richness and a beautiful tender crumb.
• Mashed banana (1 cup, 255g; about 2½ bananas): Infuses natural sweetness and moisture that’s simply irresistible.
• Light corn syrup (¼ cup, 85mL): Keeps cookies soft and adds a subtle, glossy finish.
• Vanilla extract (1 tablespoon, 11mL): Lifts all flavors with a fragrant sweetness.
• Cream cheese (4 ounces, softened, 62g): Essential for that luscious, tangy filling that makes these cream pies unforgettable.
• Unsalted butter (¼ cup, softened, 56g): Adds creaminess and richness to the filling.
• Powdered sugar (2½ cups): Sweetens and thickens the cream cheese filling to perfection.
• Heavy whipping cream (1 to 2 tablespoons): Adjusts the filling’s consistency to silky smoothness.
• Vanilla extract (1 teaspoon): Enhances the cream filling’s flavor with a touch of warmth.

How to Make Banana Oatmeal Cream Pies Recipe

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This simple prep ensures your cookies bake evenly and come off the tray perfectly every time.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the oats, bread flour, baking powder, cornstarch, salt, and cinnamon. This blend forms the flavorful, textured base of your cookie dough, so giving it a good mix means every bite has a balanced taste and structure.

Step 3: Cream Brown Sugar and Shortening

Using a stand mixer fitted with the paddle attachment, cream the packed light brown sugar and vegetable shortening for about 2 minutes. This step aerates your fat and sugar, starting the process of building a light and tender cookie.

Step 4: Add Banana, Corn Syrup, and Vanilla

Now, add the mashed bananas, light corn syrup, and vanilla extract to your creamed mixture. Mix at high speed until the dough is light and fluffy. The bananas introduce natural moisture and flavor, while the corn syrup keeps the texture unbelievably soft.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the banana mixture, one cup at a time, mixing after each addition just until incorporated. This careful mixing prevents overworking the dough, which helps keep the cookies tender and soft.

Step 6: Portion and Shape the Cookies

Use a medium cookie scoop to drop the cookie dough onto your prepared baking sheet. Space them about 3 inches apart because they spread slightly while baking. Gently press each cookie down with your fingers or the bottom of a glass until they’re about ½ inch thick, giving them the perfect shape for the cream pies.

Step 7: Bake to Perfection

Bake your cookies for 6 to 7 minutes. Don’t worry if they look slightly soft in the middle when you take them out; that’s exactly what you want. They’ll firm up as they cool and remain soft inside, delivering that melt-in-your-mouth sensation.

Step 8: Cool Completely Before Filling

Allow the cookies to cool for 1 to 2 minutes on the baking sheet, then transfer them to a wire rack until completely cooled. This step is essential before assembling the cream pies, so the filling stays smooth and the cookies don’t crumble.

How to Serve Banana Oatmeal Cream Pies Recipe

Garnishes

Sprinkle a light dusting of cinnamon or a few crushed toasted oats on top of the filled cream pies for a charming, rustic look and an extra hint of flavor that complements the cookies beautifully.

Side Dishes

These cream pies pair wonderfully with a simple cup of coffee or a glass of cold milk. For an elevated experience, serve alongside fresh fruit or a scoop of vanilla ice cream—both balance the sweet richness with refreshing brightness.

Creative Ways to Present

Turn your Banana Oatmeal Cream Pies into a party hit by stacking them on a decorative platter like mini sandwiches or cutting them into bite-sized squares for easy snacking. Wrapping individual pies in parchment paper also makes for charming, portable treats perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Place any leftover cream pies in an airtight container and store in the refrigerator. They stay perfectly fresh and soft for up to 4 days, making them an excellent make-ahead snack or dessert option.

Freezing

Banana Oatmeal Cream Pies freeze well if you want to prepare them in advance. Arrange the assembled pies on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. They maintain their flavor and texture for up to 3 months in the freezer.

Reheating

If you prefer your cream pies slightly warmed, let frozen pies thaw in the fridge, then heat in a low oven (about 300°F) for 5 minutes or until just warm. This method keeps the creamy filling intact without melting it, just perfect for cozy indulgence.

FAQs

Can I substitute the bread flour with all-purpose flour?

Yes, you can use all-purpose flour instead of bread flour. However, bread flour provides extra chewiness and structure, so the texture might be slightly different but still delicious.

What if I don’t have light corn syrup? Can I use something else?

If you don’t have light corn syrup, you can substitute with an equal amount of honey or maple syrup, though the texture may be a bit less smooth. These alternatives will add their own subtle flavors, which many find delightful.

Can I make these cream pies vegan?

To make a vegan version, swap the butter shortening for a plant-based shortening, use dairy-free cream cheese and vegan butter for the filling, and substitute the heavy cream with coconut cream or a non-dairy milk thickened with powdered sugar.

How ripe should the bananas be?

For best flavor and sweetness, use very ripe bananas with dark spots. They mash easily and add natural sweetness that enhances the overall taste of the cookies.

Is it necessary to chill the dough before baking?

Since the dough contains mashed banana and shortening, chilling is not required. The dough holds together well and bakes perfectly when portioned straight away.

Final Thoughts

I truly hope you give this Banana Oatmeal Cream Pies Recipe a try because it delivers comfort and joy with every bite. The combination of wholesome oats, ripe bananas, and smooth cream cheese filling creates a dessert that feels like a warm hug. Whether it’s a busy weeknight treat or part of your weekend baking ritual, it’s bound to become a beloved favorite in your kitchen too.

Banana Oatmeal Cream Pies Recipe

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• Author: admin
• Prep Time: 20 minutes
• Cook Time: 7 minutes
• Total Time: 27 minutes
• Yield: 28 cream pies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delight in these Banana Oatmeal Cream Pies, featuring soft, cinnamon-spiced oatmeal cookies made with ripe bananas and a luscious cream cheese filling. Perfect as a comforting snack or dessert, these cream pies combine wholesome oats with a smooth, sweet filling for an irresistible treat.

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Ingredients

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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 (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 (approximately 300g)
• 1 to 2 tablespoons heavy whipping cream (15-30mL)
• 1 teaspoon vanilla extract

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the oats, bread flour, baking powder, cornstarch, salt, and cinnamon until evenly combined to ensure a consistent texture and flavor in your cookies.
3. Cream Shortening and Sugar: Using a stand mixer fitted with a paddle attachment, cream the light brown sugar and vegetable shortening together for about 2 minutes until the mixture is smooth and fluffy, which helps create a tender cookie.
4. Add Banana Mixture: Incorporate the mashed banana, light corn syrup, and vanilla extract into the creamed sugar and shortening. Mix on high speed until the mixture is light and fluffy, which adds moisture and natural sweetness.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the banana mixture, about 1 cup at a time, mixing just until incorporated after each addition to avoid overmixing and keep the cookies tender.
6. Portion Cookies: Using a medium cookie scoop, portion the dough onto the prepared baking sheet spacing them about 3 inches apart. Gently press each cookie down with your fingers or the bottom of a glass until about ½ inch thick for even baking.
7. Bake Cookies: Bake the cookies in the preheated oven for 6 to 7 minutes. The cookies will look slightly soft in the center when done, which is expected to maintain a chewy texture.
8. Cool Cookies: Remove the 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.
9. Prepare Filling: Meanwhile, beat the softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, mixing until well blended. Add 1 to 2 tablespoons of heavy whipping cream and vanilla extract to achieve a creamy and spreadable consistency.
10. Assemble Cream Pies: Once the cookies are completely cooled, spread a generous amount of the cream cheese filling onto the bottom of one cookie and sandwich it with another cookie on top, pressing gently to adhere.

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Notes

• Ensure cookies are completely cooled before assembling to prevent the cream filling from melting.
• Use ripe bananas for maximum flavor and natural sweetness.
• If desired, substitute vegetable shortening with unsalted butter for a richer taste.
• Adjust heavy cream in the filling for desired consistency; add more for a creamier texture.
• Store assembled cream pies in an airtight container in the refrigerator for up to 3 days.