Banana Oatmeal Cream Pies combine ripened bananas with pantry staple ingredients and a 5-ingredient fluffy vanilla cream cheese frosting! Ready to enjoy in under an hour!
For another spin on the classic Little Debbie-inspired treat, try these Amazing Pumpkin Oatmeal Cream Pies! The sweetly spiced oatmeal cookies are also filled with vanilla cream cheese frosting!
If you love my classic Oatmeal Cream Pies, then you can count on these Banana Oatmeal Cream Pies becoming an instant favorite of yours! The combination of sweet vanilla cream cheese filling and banana-filled oatmeal cookies make for an unforgettable hand-held treat!
Enjoying Every Bite Of These Banana Oatmeal Cream Pies
Taste: Each bite of your Oatmeal Cream Pie rushes your tastebuds with a deliciously sweet banana flavor! The vanilla cream cheese filling compliments the banana flavor, making for an indulgent treat that you’ll want to make over and over again!
Texture: Since the oatmeal cookies are made with bread flour and 1-minute oats, they make for an amazingly chewy dessert sandwich that pairs well with the fluffy, light filling! Together they make for a treat that’s filled with irresistible texture!
These are best if you let them sit for a day in an airtight container before enjoying them, as it will allow the cookie to develop a more intense banana flavor and have that typical soft and chewy texture.
Baking With Bananas
Baked banana treats with the best flavoring start with the star ingredient, banana! When choosing bananas to use in baking recipes, you want to overlook the firm, yellow ones.
This is because they won’t add much banana flavor since the starches in them haven’t had enough time to turn to sugar. Instead, it’s time for those forgotten bananas on the sideboard to shine!
That’s right; you want bananas that are soft and covered in dark brown spots! The less yellow the peeling has, the sweeter the banana flavor will be. However, totally black bananas are usually a no-go for us.
Making them the perfect choice to use in these Banana Oatmeal Cream Pies as well as any other baked banana recipe!
Recipe Tips To Make The Best Banana Oatmeal Cream Pies
- Measurements – Baking by measuring with grams allows for a more accurate oatmeal cream pie recipe. However, if you’d rather not measure out every single ingredient using a kitchen scale, I’d suggest at least using this method for the flour. This is because flour is the easiest ingredient to add too much of, which can result in a dry and crumbly oatmeal pie.
- Minute Oats – When grabbing oats for this recipe, make sure to grab the 1-minute oats. These particular oats make for chewy oatmeal cookies! Therefore, keep in mind that 1-minute oats are different than traditional oatmeal and instant oatmeal. Neither of which I would recommend when making this recipe.
- Portioning – I prefer to use a cookie scoop when portioning out the dough for the pies. This helps to ensure the sizes are similar when we go to sandwich them together to make the complete Oatmeal Cream Pie!
- Filling – Feel free to add up to an additional tablespoon of heavy cream when making the filling. Doing so will help the cream cheese filling reach your desired consistency!
- Assembly – When assembling the cream pies, I have found that using a piping bag for the filling works best. This helps contain the mess while neatly adding the filling.
These are egg-free, too, so they are perfect for those with sensitivities or allergies!
Typically, I enjoy the flavor of banana for breakfast in recipes such as this Starbucks Banana Bread or Peanut Butter Banana Overnight Oatmeal. However, sweet banana-flavored desserts such as these pies are also a great way to break up the monotony of all the chocolate and vanilla.
Therefore, you’ll also want to try this Banana Pudding Poke Cake or Banana Split Cake Recipe! Though if you love chocolate AND banana in the same bite, then these Chocolate Banana Chocolate Chip Muffins are for you!
Since these homemade oatmeal cream pies are made with cream cheese frosting, they’ll need to be stored in the refrigerator. Therefore, transfer the pies carefully into an airtight container, placing parchment paper between the layers of pies. However, I would let them sit at room temperature for 30 minutes before enjoying them.
Then store them in the fridge to enjoy for up to 5 days.
Is There A Good Substitute For Butter Flavored Shortening?
Yes, the butter-flavored shortening can be swapped out for an equal amount of butter.
Why Is This Recipe Made With Bread Flour Instead Of All Purpose Flour?
Bread flour has a higher protein content than all-purpose flour, which results in baked goods having a chewier texture. Since we want the pies to have their signature deliciously chewy texture, I opted for bread flour.
However, you can use all-purpose flour instead, and the pies will still turn out just fine.
Can I Make Larger Oatmeal Creme Pies Instead Of Smaller Ones?
Yes! To make large cream pies, use a large #10 cookie scoop (affiliate link) that holds 4 ounces of dough. Then bake them for 8 to 10 minutes.
When using this recipe to make large Banana Oatmeal Cream Pies, the recipe will yield 9 to 10 pies.
How Come The Center Of The Oatmeal Cookies Are Still Soft When The Baking Time Has Ended?
Soft centers in these cookies are totally normal after baking! The centers will set up as they remain on the baking sheet after they’ve come out of the oven and continue to firm up on the wire rack as they cool.
👋 Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
Banana Oatmeal Cream Pies
- Parchment paper
- Electric mixer
- Measuring Cups
- Measuring spoons
- Cookie scoop medium or large
- Piping bag
- 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
- Preheat to 375°F and line a baking sheet with parchment paper and set aside.
- Whisk together the oats, flour, baking powder, cornstarch, salt, and cinnamon in a medium bowl.3 cups 1-minute oats, 3 cups bread flour, 2 teaspoons baking powder, 1 tablespoon cornstarch, ¾ teaspoon salt, 1 tablespoon ground cinnamon
- In a stand mixer fitted with a paddle attachment, cream together the brown sugar and vegetable shortening for 2 minutes.1 cup butter flavored vegetable shortening, 1½ cups light brown sugar
- Add the mashed banana, corn syrup, and vanilla and mix at high speed until light and fluffy.1 cup mashed banana, ¼ cup light corn syrup, 1 tablespoon vanilla extract
- Add the dry ingredients to the banana mixture 1 cup at a time, mixing 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. Then gently pressed down with your fingers or the bottom of a glass until about ½ inch thick.
- Bake for 6 to 7 minutes, the cookies will still look fairly soft in the middle, this is normal.
- Remove from the oven and allow to cool for 1 to 2 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, cream together the cream cheese and butter until smooth.4 ounces cream cheese, ¼ cup unsalted butter
- Add half the powdered sugar and mix until combined, then add the remaining sugar, 1 tablespoon heavy cream, and vanilla extract and beat at high speed until light and fluffy, about 2 minutes. Add another tablespoon of heavy cream if needed for consistency.2½ cups powdered sugar, 1 to 2 tablespoons heavy whipping cream, 1 teaspoon vanilla extract
- Pipe about 1½ tablespoons of frosting onto the bottom of half of the cookies, then top each one with one of the unfrosted cookies.
- If you make large cream pies, use a large #10 cookie scoop (or 4 ounces) of dough and bake for 8 to 10 minutes. This recipe will make 7 large cream pies.
- For 28 small cream pies, you’ll use a medium cookie scoop (1.5 tablespoons or 1 ounce of dough) and bake for 6 to 8 minutes.
- These are best if you let them sit for a day in an airtight container before enjoying them, as it will allow the cookie to develop a more intense banana flavor and have that typical soft and chewy texture.