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Banana Oatmeal Cream Pies

Banana Oatmeal Cream Pies that Melt in Your Mouth

Delight in these Banana Oatmeal Cream Pies that combine chewy oatmeal cookies with fluffy cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 7 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups 1-minute oats Regular oats can be used but may change texture slightly.
  • 1 cup bread flour Can substitute with all-purpose flour for a softer cookie.
  • 1 teaspoon ground cinnamon Nutmeg can be an exciting substitute for a different flavor profile.
  • 2 tablespoons cornstarch Do not omit for the best texture.
  • 1 teaspoon baking powder Ensure it’s fresh for optimal results.
  • 1/2 teaspoon salt Balances out the sweetness.
  • 1 cup light brown sugar Dark brown sugar will give a stronger flavor.
  • 1/2 cup butter-flavored vegetable shortening Can replace with unsalted butter, but texture may change.
  • 1 cup mashed banana (ripe) Use very ripe bananas for sweetness.
  • 1/4 cup light corn syrup Honey or maple syrup can be used but will alter flavor.
  • 1 teaspoon vanilla extract Essential for enhancing flavor.
For the Frosting
  • 8 ounces cream cheese (softened) Ensure it’s softened for easy mixing.
  • 1/2 cup unsalted butter (softened) Let it reach room temperature for easy blending.
  • 2 cups powdered sugar Adjust according to taste preference.
  • 1/4 cup heavy whipping cream Add more for smoother texture.

Equipment

  • Oven
  • Mixing bowls
  • Stand Mixer
  • Baking sheets
  • Parchment Paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
  2. In a medium bowl, whisk together 1-minute oats, bread flour, baking powder, cornstarch, salt, and ground cinnamon until thoroughly combined.
  3. In a stand mixer, cream the light brown sugar and butter-flavored vegetable shortening for about 2-3 minutes until light and fluffy. Add mashed ripe banana, light corn syrup, and vanilla extract, mixing until fully combined.
  4. Gradually incorporate the dry mixture into the wet ingredients, mixing on low speed until just combined.
  5. Scoop the dough onto your prepared baking sheets, spacing them 2 inches apart and pressing each scoop down slightly to flatten.
  6. Bake for 6-7 minutes, keeping soft centers and lightly golden edges. Cool on the sheets for 1-2 minutes before transferring to a wire rack.
  7. For the frosting, beat together softened cream cheese and unsalted butter until smooth, then add powdered sugar and heavy whipping cream until fluffy.
  8. Once cookies are cooled, pipe or spread a generous layer of frosting onto half of the cookies, topping with another cookie.

Nutrition

Serving: 1pieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Use very ripe bananas for maximum sweetness. Let dough sit for 10 minutes before scooping to achieve perfect texture. Ensure cream cheese and butter are at room temperature for smooth frosting.

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