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Banana Oatmeal Cream Pies

These Banana Oatmeal Cream Pies are a fruity (yet still cozy) twist on classic oatmeal cream pies and are made with a silky cream cheese filling.

  • Prep20 min
  • Cook7 min
  • Total57 min
  • Yield28 cream pies
  • Calories303

Ingredients Steps Notes

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!

Enjoying Every Bite Of These Banana Oatmeal Cream Pies

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!

Banana Oatmeal Cream Pies

Oatmeal Cookie Ingredients:

  • 1-Minute Oats
  • Bread Flour
  • Ground Cinnamon
  • Cornstarch
  • Baking Powder
  • Salt
  • Light Brown Sugar
  • Butter Flavored Vegetable Shortening
  • Mashed Banana
  • Light Corn Syrup
  • Vanilla Extract

Vanilla Cream Cheese Filling:

  • Cream Cheese
  • Unsalted Butter
  • Powdered Sugar
  • Heavy Whipping Cream
  • Vanilla Extract

These are egg-free, too, so they are perfect for those with sensitivities or allergies!

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!

How To Make Banana Oatmeal Cream Pies

  1. Add the oats, flour, baking powder, cornstarch, salt, and cinnamon to a medium bowl.
  2. Whisk these dry ingredients together.
  3. Cream together the brown sugar and vegetable shortening in the bowl of a stand mixer that’s fitted with a paddle attachment. Then mix in the masehd banana, corn syrup, and vanilla and mix until it becomes light and fluffy.
  4. Mix the dry ingredients into the wet ingredients.
  5. Portion out the cookie mix and transfer it onto the prepared baking sheet.
  6. Use the bottom of a glass to flatten each mound of cookie mixture until its about half an inch thick.
  7. Bake the oatmeal cookies and then allow them to cool while you prepare the vanilla cream cheese frosting.
  8. Cream the cream cheese and butter together until smooth. Then add in the powdered sugar, heavy cream, and vanilla extract, beating again until light and fluffy.
  9. Pipe the frosting onto the bottom of half of the cookies, topping each one with one of the unfrosted cookies.

Substitutions & Variations

  • 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.
  • 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.
  • The butter-flavored shortening can be swapped out for an equal amount of butter.

Storage Instructions

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.

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.

More Yummy Banana Recipes:

Steps

  1. Preheat to 375°F and line a baking sheet with parchment paper and set aside.

  2. Whisk together the oats, flour, baking powder, cornstarch, salt, and cinnamon in a medium bowl.

  3. In a stand mixer fitted with a paddle attachment, cream together the brown sugar and vegetable shortening for 2 minutes.

  4. Add the mashed banana, corn syrup, and vanilla and mix at high speed until light and fluffy.

  5. Add the dry ingredients to the banana mixture 1 cup at a time, mixing after each addition just until incorporated.

  6. 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.

  7. Bake for 6 to 7 minutes, the cookies will still look fairly soft in the middle, this is normal.

  8. Remove from the oven and allow to cool for 1 to 2 minutes before transferring to a wire rack to cool completely.

Frosting

  1. While the cookies cool, cream together the cream cheese and butter until smooth.

  2. 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.

  3. Pipe about 1½ tablespoons of frosting onto the bottom of half of the cookies, then top each one with one of the unfrosted cookies.

Notes

  • 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.

Nutrition

  • Calories303
  • Carbs45g
  • Protein3g
  • Fat13g
  • Saturated fat5g
  • Fiber1g
  • Sugar29g
  • Sodium110mg

Estimates per serving, when a serving size is listed.

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