Name: Banana oatmeal cream pies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 0.5 cup butter (softened); 0.5 cup granulated sugar; 0.5 cup packed brown sugar; 1 teaspoon vanilla extract; 1.5 cup all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup rolled oats; 3.5 cup milk; 0.5 cup granulated sugar; 0.25 cup cornstarch; 2 tablespoons butter; 1 teaspoon vanilla extract

Oh, these banana oatmeal cream pies. They’re the kind of dessert that whispers sweet, comforting memories with every bite. I remember the first time I attempted something like this years ago, hoping to capture that classic cream-filled cookie magic but with a little more wholesome goodness. Let’s just say it wasn’t quite the triumph it is now! After a few (okay, maybe more than a few) kitchen experiments, I finally landed on this recipe. It’s become an absolute staple in our house, especially when the craving for something sweet hits hard but I don’t want to spend hours in the kitchen. Think of a softer, chewier cookie, infused with the comforting warmth of oats and ripe bananas, all hugged together by a luscious, creamy filling. It’s like a hug for your taste buds, honestly. If you’re a fan of those iconic cream-filled cookies, you’re going to adore these banana oatmeal cream pies. They bring that nostalgic delight but with a wonderfully unique twist that feels both familiar and excitingly new.

What is banana oatmeal cream pie?

So, what exactly are banana oatmeal cream pies? Well, they’re basically my dream dessert come true. Imagine your favorite soft, chewy Oatmeal Cookies – you know, the ones with that perfect balance of sweet and wholesome goodness. Now, imagine those cookies are infused with the natural sweetness and lovely moisture of ripe bananas. That’s the cookie part! Then, we sandwich them together with a dreamy, creamy filling that’s just sweet enough to make you swoon. It’s not overly complicated, but the combination is pure magic. The “banana oatmeal” part comes from using mashed ripe bananas in the cookie dough, adding a subtle fruity flavor and a wonderfully tender texture. The “cream pies” part is pretty self-explanatory – it’s that delightful, smooth, sweet cream that binds the two cookies together, making each bite an absolute joy. It’s essentially taking all the best parts of a classic cream-filled cookie and giving it a comforting, slightly healthier, and utterly delicious banana-oat twist.

Why you’ll love this

Honestly, there are so many reasons why this banana oatmeal Cream Pie Recipe has earned a permanent spot in my recipe binder, and I just know you’re going to feel the same way. First off, let’s talk about the flavor. The combination of oats, ripe banana, and that sweet cream is just *chef’s kiss*. It’s comforting, it’s a little bit nostalgic, and it’s wonderfully satisfying without being overly decadent. The bananas add a natural sweetness that means you don’t need as much added sugar, which I always appreciate. And the texture! The cookies are soft and chewy, never dry or crumbly, thanks to the bananas and the perfect ratio of ingredients. The cream filling is silky smooth and perfectly complements the cookie.

Then there’s the simplicity. I know “cream pies” might sound intimidating, but I promise you, this is surprisingly straightforward. Most of the ingredients are pantry staples, and the steps are super easy to follow. Even if you’re not a seasoned baker, you can absolutely nail this. It’s a lifesaver on those evenings when you need a little treat but don’t want to get stressed. Plus, it’s incredibly cost-effective! Bananas are usually quite affordable, and oats are a budget-friendly grain. You end up with a gourmet-tasting dessert without breaking the bank. What I love most about this recipe, though, is its versatility. You can easily adapt it. Want a hint of cinnamon? Add it to the cookie dough! Craving chocolate chips? Toss ’em in! The cream filling can also be tweaked – a little espresso powder for a mocha twist, or some finely chopped nuts for crunch. It’s a recipe that feels special enough for guests but is also perfect for a simple afternoon pick-me-up. It truly checks all the boxes for a feel-good, homemade treat.

How do you make banana oatme

Quick Overview

Making these delightful banana oatmeal cream pies is a wonderfully simple process. We’ll whip up a soft, flavorful cookie dough using ripe bananas and oats, bake them until they’re perfectly tender, and then sandwich them together with a luscious, easy-to-make cream filling. The whole thing comes together with minimal fuss, and the result is a batch of homemade cream pies that taste worlds better than anything store-bought. It’s a straightforward two-part process: make the cookies, make the filling, assemble. Trust me, it’s easier than it sounds!

Ingredients

For the Main Batter

2 cups all-purpose flour: This is our base, providing structure to our cookies. If you’re feeling adventurous and want to try a slightly heartier cookie, you can substitute about half a cup with whole wheat flour, but I find all-purpose gives the best classic chewy texture.

1 ½ cups rolled oats (old-fashioned): Don’t use instant oats here; they can make the cookies too mushy. Rolled oats give us that lovely chew and texture. Make sure they’re not heavily flavored or sweetened.

1 teaspoon baking soda: This is what helps our cookies spread and become tender. It’s essential for that soft texture we’re going for.

½ teaspoon salt: Salt balances the sweetness and enhances all the other flavors in the cookie. Don’t skip it!

1 teaspoon ground cinnamon: This is optional, but I find it adds a beautiful warmth that really complements the banana and oats. It’s a little touch that makes a big difference.

1 cup (2 sticks) unsalted butter, softened: Make sure your butter is truly softened, not melted. This is key for a well-emulsified dough. I usually leave mine out on the counter for about an hour before I start.

¾ cup granulated sugar: For sweetness and to help with browning.

¾ cup packed light brown sugar: Brown sugar adds moisture and a deeper, caramel-like flavor that’s divine with oats and banana.

2 large eggs: These bind everything together and add richness. Room temperature eggs incorporate better into the batter.

1 teaspoon vanilla extract: A classic for a reason, it boosts all the other flavors.

1 cup mashed ripe bananas (about 2-3 medium bananas): This is where the magic happens! Make sure your bananas are *very* ripe – the spottier, the better. They’ll be sweeter and easier to mash. This is what keeps our cookies incredibly moist and adds that subtle banana flavor.

For the Filling:

8 ounces cream cheese, softened: Full-fat cream cheese is best for that rich, creamy texture. Make sure it’s properly softened so there are no lumps.

½ cup (1 stick) unsalted butter, softened: Again, softened is the keyword here for a smooth filling.

½ teaspoon vanilla extract: Just a little extra vanilla to boost the creaminess.

2 cups powdered sugar, sifted: Sifting prevents any lumps, which is crucial for a silky smooth filling. You might need a little more or less depending on your desired consistency.

Pinch of salt: A tiny bit of salt cuts through the sweetness and makes the filling taste even better.

For the Glaze (Optional, but recommended!):

1 cup powdered sugar, sifted: For that lovely, slightly crisp finish.

2-3 tablespoons milk (any kind): Just enough to reach a pourable consistency. You can use regular milk, almond milk, or even a little bit of the banana liquid if you have any extra.

½ teaspoon vanilla extract: Adds a lovely hint of flavor to the glaze.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 375°F (190°C). While the oven is heating up, line a couple of baking sheets with parchment paper. This is a game-changer for easy cleanup and prevents the cookies from sticking. If you don’t have parchment paper, a lightly greased baking sheet will do, but I highly recommend parchment if you can swing it!

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, and cinnamon (if you’re using it). Give it a good whisk until everything is well combined. This ensures that the leavening agents and salt are evenly distributed throughout the dough, which leads to evenly baked cookies.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and packed light brown sugar. Beat them with an electric mixer (or a sturdy whisk and some elbow grease!) until the mixture is light and fluffy. This usually takes about 2-3 minutes. Then, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed ripe bananas until everything is just combined. Don’t overmix here; we just want it incorporated.

Step 4: Combine

Now, it’s time to bring those wet and dry ingredients together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a spatula) until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour too much, leading to tough cookies. We want tender, chewy cookies, so stop as soon as you don’t see any dry streaks of flour.

Step 5: Prepare Filling

While the cookie dough chills slightly (or you can make this first!), let’s get the filling ready. In a medium bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy. This is the base for our delicious filling. Beat in the vanilla extract and the pinch of salt. Gradually add the sifted powdered sugar, about a cup at a time, beating until smooth and well combined. If it seems too thick, you can add a tiny bit more milk (like a teaspoon at a time) until you reach your desired consistency, but remember it will firm up a bit as it chills.

Step 6: Layer & Swirl

This is where the fun really begins! Drop rounded tablespoons of cookie dough onto your prepared baking sheets, spacing them about 2 inches apart. You can gently flatten them a tiny bit with your hand or the bottom of a glass if you like. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still look a little soft. They’ll continue to set as they cool. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once they’re completely cool, it’s time to assemble! Spread a generous dollop of the cream filling onto the flat side of one cookie, then top with another cookie, gently pressing them together. Repeat with the remaining cookies.

Step 7: Bake

Bake your cookies for 10-12 minutes at 375°F (190°C). Keep an eye on them! You want the edges to be lightly golden brown, and the centers to look set but not overly firm. They should still feel a little soft to the touch. Overbaking is the enemy of a chewy cookie, so it’s better to err on the side of slightly underbaked. They’ll firm up as they cool on the baking sheet.

Step 8: Cool & Glaze

Once the cookies are baked, let them cool on the baking sheet for about 5 minutes. This is important because they’re quite delicate when they first come out of the oven. Then, carefully transfer them to a wire rack to cool completely. This is crucial before assembling with the filling – warm cookies will melt the cream! If you’re using the glaze, whisk together the sifted powdered sugar, milk, and vanilla extract in a small bowl until smooth. You want a consistency that’s thick enough to drizzle but thin enough to spread easily. Drizzle this glaze over the assembled cream pies. Let the glaze set for about 15-20 minutes before serving or storing.

Step 9: Slice & Serve

Once the glaze has set, your banana oatmeal cream pies are ready to be devoured! They’re best served at room temperature, but I won’t judge if you sneak one straight from the fridge. Slice them in half if you want to admire that beautiful creamy filling and cookie texture, or just dive in whole! They look absolutely gorgeous on a plate, especially with that drizzle of glaze.

What to Serve It With

These banana oatmeal cream pies are so versatile, they fit into almost any occasion! For a delightful breakfast treat that feels a little special, I love serving them alongside a strong cup of black coffee or a creamy latte. They’re a wonderful way to start the day, offering that comforting sweetness without being too heavy. They also pair beautifully with a glass of cold milk – my kids are huge fans of this combo!

If you’re planning a brunch, these can be a fantastic addition to a dessert table or even served as a slightly more robust sweet offering. They look so charming arranged on a platter. For beverages, consider a mimosa or a sparkling cider to keep things festive. As a dessert, they truly shine. They’re perfect for after dinner, especially if you’re craving something sweet but don’t want a heavy cake or pie. They’re also incredible served with a small scoop of vanilla bean ice cream or a dollop of whipped cream for an extra touch of indulgence. And for those cozy, quiet moments – a “for cozy snacks” situation, if you will – these are just divine with a warm cup of herbal tea or even hot chocolate. They’re the perfect companion for curling up with a good book on a chilly afternoon. Honestly, the simple act of enjoying one with your favorite hot beverage is a little slice of heaven. My family has a tradition of having these on rainy days – it just makes everything feel a bit brighter!

Top Tips for Perfecting Your Banana Oatmeal Cream Pies

After making these countless times, I’ve picked up a few little tricks that really make a difference. First, for the bananas: make sure they are *super* ripe. I’m talking black spots all over. They’re sweeter, easier to mash, and contribute more moisture and flavor. If your bananas aren’t quite ripe enough, you can even bake them in their skins for about 15-20 minutes at 300°F (150°C) until they’re soft and fragrant – it’s a great trick!

When it comes to mixing the cookie dough, remember: don’t overmix once you add the dry ingredients. Just mix until it’s combined. Overmixing develops gluten, which will make your cookies tough instead of wonderfully soft and chewy. It’s a common mistake, but once you get the hang of it, you’ll see the difference. For the filling, make sure your cream cheese and butter are truly softened. If they’re too cold, you’ll end up with a lumpy filling, and no one wants that! Using an electric mixer really helps here to get it super smooth.

Ingredient swaps can happen! If you find you don’t have enough bananas, you can supplement with a tablespoon or two of applesauce, but the banana flavor won’t be as prominent. For the oats, rolled oats are definitely preferred for texture. If you only have quick oats, they’ll work in a pinch, but the cookies might be a bit softer and less chewy. For the glaze, consistency is key. If it’s too thick, add milk a teaspoon at a time. If it’s too thin, add a bit more powdered sugar. It should be thick enough to drizzle but not so thin that it runs right off. Trust me, getting that glaze just right adds a beautiful finish!

Baking is always a bit of an art, and ovens vary. Keep an eye on those cookies! They should look set in the center when you take them out, not liquidy. They’ll firm up considerably as they cool. If your cookies tend to spread too much, make sure your butter isn’t too soft or melted when you start creaming it. Chilling the dough for about 30 minutes before baking can also help prevent excessive spreading. And when it comes to storing, I’ve found that these are best enjoyed within a few days, but they do keep well, especially in an airtight container. I’ll get into storage more below!

Storing and Reheating Tips

Proper storage is key to keeping these banana oatmeal cream pies tasting their best. If you’ve managed to have any leftovers (which is a big “if” in my house!), you’ll want to store them correctly. For room temperature storage, make sure they are completely cooled and the glaze is set. You can store them in an airtight container for up to 2 days. They tend to stay nice and soft this way.

If you think you’ll need more than a couple of days, refrigerator storage is your best bet. Place them in an airtight container, and they should stay good for up to 4-5 days. I often find the filling can get a bit firmer in the fridge, so if you prefer them softer, you can let them sit at room temperature for about 15-20 minutes before enjoying. Make sure to wrap them well to prevent them from drying out or absorbing other fridge odors.

These cookies also freeze beautifully! You can freeze the baked and cooled cookies *before* filling them, or you can freeze the fully assembled cream pies. For freezing un-filled cookies, wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll last for up to 2-3 months. To freeze assembled pies, place them on a baking sheet in the freezer until solid, then transfer to a freezer-safe bag. Thawing is simple: just transfer them to the refrigerator overnight to thaw. If you froze them unfrosted, you can whip up the filling and glaze when you’re ready to serve. For reheating, I generally don’t recommend reheating them as they can get soggy. They’re best enjoyed at room temperature or slightly chilled. The glaze timing advice is simple: add it once the cookies are completely cool and assembled. If you add it too early, it can get messy.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! For a gluten-free version, I recommend using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly; gluten-free flours can sometimes absorb more moisture. Start with the recommended amount and see how the dough consistency is – it should be soft but not overly sticky. You’ll likely still use the rolled oats, just ensure they are certified gluten-free. The texture might be slightly different, perhaps a bit more crumbly, but it’s definitely doable and delicious!

Do I need to peel the zucchini?

This recipe uses bananas, not zucchini! If you were thinking of a different recipe, I recommend checking the ingredient list again. For these banana oatmeal cream pies, you don’t need to peel the bananas; just mash them well. The peel is not used in the recipe.

Can I make this as muffins instead?

That’s a great idea! You can definitely adapt this batter to make muffins. You’ll want to fill your muffin liners about two-thirds full. The baking time will likely be a bit longer, probably around 18-22 minutes, so start checking around 18 minutes with a toothpick. A toothpick inserted into the center should come out clean or with a few moist crumbs attached. You could then sandwich the cooled muffins with the cream filling, or even just enjoy them as is with a drizzle of the glaze on top!

How can I adjust the sweetness level?

You can definitely adjust the sweetness. For the cookies, you can slightly reduce the granulated and brown sugar by a tablespoon or two, especially if your bananas are very ripe and sweet. For the filling, you can reduce the powdered sugar by a quarter cup if you prefer it less sweet. Taste the filling as you go and add more sugar only if needed. You can also omit the glaze entirely or use a very light dusting of powdered sugar instead for a less sweet finish.

What can I use instead of the glaze?

If you’re not a fan of glaze or want something simpler, you have a few options! You could simply dust the tops of the assembled cream pies with a light layer of powdered sugar using a fine-mesh sieve. Another option is to melt some chocolate chips (milk, semi-sweet, or dark) and drizzle that over the top for a chocolatey twist. You could also mix a little bit of softened butter with some extra powdered sugar and a touch of milk to create a simple buttercream frosting to spread on top instead of a glaze.

Final Thoughts

So there you have it – my beloved banana oatmeal cream pies! I truly hope you give these a try. They’re more than just a dessert; they’re little packets of joy that bring smiles to faces, and that’s what I love most about them. They’re proof that you can have a comforting, delicious treat that’s also relatively easy to whip up and uses wholesome ingredients. The perfect balance of soft, chewy oat-banana cookies and sweet, creamy filling makes them utterly irresistible.

If you enjoy baking with bananas and oats, you might also want to check out my recipe for Chewy Banana Oatmeal Chocolate Chip Cookies – they’re another family favorite! I can’t wait to hear what you think of these cream pies. Please leave a comment below with your thoughts, any variations you tried, or how they were received by your family and friends. Your feedback means the world to me! Happy baking, and enjoy every delicious bite!