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Banana Oatmeal Cream Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 41 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 12 cream pies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Banana Oatmeal Cream Pies are soft and chewy oatmeal cookies made with ripe bananas, sandwiched with a creamy vanilla filling. This homemade treat combines the hearty texture of oats with the natural sweetness of bananas, offering a delicious twist on classic oatmeal cream pies perfect for dessert or snacks.

Ingredients

Cookies

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large ripe bananas, mashed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats

Cream Filling

  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and allow for even baking.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined for a smooth cookie base.
  3. Add Wet Ingredients: Mix in the mashed ripe bananas, eggs, and vanilla extract until the batter is uniform and moist, ensuring the bananas are evenly distributed.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly disperse the leavening agent and spices.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined to maintain a tender cookie texture.
  6. Fold in Oats: Fold in the rolled oats carefully so they are fully incorporated, adding the signature hearty texture to the cookie dough.
  7. Shape Cookies: Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake: Bake in the preheated oven for 10–12 minutes or until the cookie edges turn lightly golden and the centers are set but still soft.
  9. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which is essential before adding the filling.
  10. Prepare Cream Filling: Beat together the softened butter and vegetable shortening until smooth. Add powdered sugar and vanilla extract, beating until fluffy. Gradually add 1–2 tablespoons of heavy cream or milk until the filling reaches a light, spreadable consistency.
  11. Assemble Pies: Once the cookies have fully cooled, spread or pipe the cream filling onto the flat side of half the cookies. Top each filled cookie with another cookie, pressing gently to form sandwich pies.

Notes

  • Use overripe bananas for a more intense banana flavor in the cookies.
  • Store cookies in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
  • Allow refrigerated cream pies to sit at room temperature for a few minutes before serving to restore the best texture.

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