Can I use regular all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the cookies may be slightly less chewy. Bread flour has more protein which contributes to that perfect chewy texture, but the difference will be subtle.

My bananas aren't very ripe. Will they still work?

Ripe bananas with brown spots provide the best flavor for these cookies. If your bananas aren't ripe enough, you can quickly ripen them by placing them on a baking sheet in a 300°F oven for 15-20 minutes until the skins blacken.

Can I make these cookies smaller or larger?

Absolutely! For large cookies, use a #10 scoop (about 4 ounces of dough) and bake for 8-10 minutes to make 7 giant cream pies. For small cookies, use a medium scoop (1.5 tablespoons) to make 28 cream pies, baking for 6-7 minutes.

How do I know when the cookies are done baking?

The cookies should look set around the edges but still slightly soft in the middle. They'll continue cooking slightly on the hot baking sheet after you remove them from the oven. If they look completely done in the oven, they'll likely be overbaked and crunchy rather than chewy.

Banana Oatmeal Cream Pies Recipe

Name: Banana Oatmeal Cream Pies Recipe
Prep time: 20 min
Cook time: 7 min
Total time: 57 min
Cuisine: American
Ingredients: 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); 4 ounces cream cheese, softened (62g); ¼ cup unsalted butter, softened (56g); 2½ cups powdered sugar; 1 to 2 tablespoons heavy whipping cream; 1 teaspoon vanilla extract

This Banana Oatmeal Cream Pies recipe transforms simple ingredients into irresistible sandwich cookies that’ll make you wonder why you ever settled for store-bought. With their soft, chewy oatmeal cookies infused with real banana flavor and luxurious cream cheese filling, these treats strike the perfect balance between nostalgic comfort and sophisticated taste. Ready in under an hour, they’re the ultimate homemade dessert for banana lovers!

Why You’ll Love This Recipe

Tastes Like Childhood, But Better: These cream pies capture that nostalgic sandwich cookie experience but elevate it with real banana flavor and bakery-quality results.
Make-Ahead Friendly: These cookies actually taste BETTER the next day! The banana flavor deepens and the texture becomes perfectly soft and chewy after resting.
Customizable Size: Whether you want cookie monster-sized treats or dainty two-bite delights, this recipe adapts to your preference.
Crowd-Pleaser: The combination of banana, cinnamon, and creamy filling appeals to practically everyone – from picky kids to dessert connoisseurs.

Ingredients You’ll Need

Oats: The backbone of these cookies, providing that distinctive chewy texture and hearty flavor. Quick oats work best here for the right consistency.
Bread flour: Provides structure and chewiness. The higher protein content creates that perfect cookie texture.
Cinnamon: Adds warmth and complexity that perfectly complements the banana flavor.
Cornstarch: The secret ingredient that keeps these cookies tender rather than tough.
Baking powder: Provides just the right amount of lift without making them cakey.
Brown sugar: Brings moisture and deep molasses notes that enhance the banana flavor.
Shortening or butter: Shortening creates a softer cookie that stays chewy longer, but butter works for richer flavor if you prefer.
Mashed banana: The star ingredient! Use very ripe bananas with brown spots for maximum flavor.
Corn syrup: Helps create that signature chewy texture and keeps the cookies moist.
Cream cheese: Forms the base of the filling, offering tang that balances the sweetness perfectly.
Powdered sugar: Creates a smooth, sweet filling without any grittiness.
Heavy cream: Allows you to adjust the filling consistency to your preference.
Vanilla extract: Enhances both the cookies and filling with its aromatic warmth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Chocolate Lover’s Version: Add mini chocolate chips to the cookie dough and a tablespoon of cocoa powder to the filling.
Spiced Banana: Incorporate a quarter teaspoon of nutmeg and a pinch of cloves to the dry ingredients for a warm, spiced flavor profile.
Banana Nut: Add half a cup of finely chopped walnuts or pecans to the cookie dough.

Dietary Adaptations

Gluten-Free Option: Substitute the bread flour with a cup-for-cup gluten-free flour blend and use certified gluten-free oats.
Vegan Possibility: Use plant-based butter, a flax egg, and vegan cream cheese alternative for the filling.

How to Make Banana Oatmeal Cream Pies

Step 1: Prepare Your Workspace

Preheat your oven to 375°F and line baking sheets with parchment paper. Having everything ready makes the process smooth sailing.

Step 2: Mix the Dry Ingredients

Whisk together the oats, bread flour, cinnamon, cornstarch, baking powder, and salt in a medium bowl until everything is evenly distributed.

Step 3: Create the Cookie Base

In your stand mixer with the paddle attachment, cream the brown sugar and shortening (or butter) for a full 2 minutes until light and fluffy. This incorporates air for the perfect texture.

Step 4: Add the Wet Ingredients

Mix in the mashed banana, corn syrup, and vanilla extract at high speed until the mixture looks light and airy. The banana should be fully incorporated with no large lumps.

Step 5: Combine Wet and Dry

Add the dry ingredients to your banana mixture gradually, about a cup at a time. Mix just until incorporated after each addition – overmixing will make tough cookies!

Step 6: Portion and Shape

Use a medium cookie scoop to portion dough onto your prepared baking sheets, leaving about 3 inches between each. Gently flatten each cookie to about ½ inch thickness with your fingers or the bottom of a glass.

Step 7: Bake to Perfection

Bake for 6-7 minutes until the edges are set but the centers still look slightly soft. This ensures they’ll stay chewy rather than crunchy.

Step 8: Cool Completely

Let the cookies cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely. Patience here prevents broken cookies!

Step 9: Make the Cream Filling

Beat cream cheese and butter until smooth, then add half the powdered sugar and mix well. Add remaining sugar, vanilla, and 1 tablespoon of heavy cream, beating at high speed until light and fluffy. Add additional cream if needed for the right piping consistency.

Step 10: Assemble Your Cream Pies

Pipe about 1½ tablespoons of filling onto the flat side of half the cookies, then top with remaining cookies to create sandwiches.

Pro Tips for Making the Recipe

Don’t Overmix: Once the dry ingredients hit the wet ingredients, mix just until combined to ensure tender cookies.
Uniform Size Matters: Use a cookie scoop for consistent sizing, which ensures even baking and picture-perfect sandwich cookies.
Watch Carefully While Baking: These cookies can go from perfect to overdone quickly. They should look slightly underbaked in the center when you pull them out.
Let Them Rest: These cookies develop deeper flavor and perfect texture after resting overnight in an airtight container.
Room Temperature Dairy: Make sure your cream cheese and butter are properly softened for the smoothest filling without lumps.

How to Serve

Perfect Pairings

Serve with a tall glass of cold milk for the ultimate nostalgic treat.
Pair with coffee or tea for an elevated afternoon break.
For dessert, serve alongside a scoop of vanilla ice cream for a deluxe dessert experience.

Presentation Ideas

Dust the tops with a little powdered sugar for a bakery-style finish.
For parties, arrange on a tiered platter with other cookie varieties.
Wrap individual cream pies in parchment paper and tie with twine for charming gifts.

Make Ahead and Storage

Storing Leftovers

Store assembled cream pies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Remember, they actually taste better after 24 hours of rest!

Freezing

You can freeze assembled cream pies for up to 2 months. Wrap each one individually in plastic wrap, then place in a freezer-safe container. The individual wrapping prevents them from sticking together.

Make-Ahead Options

Bake the cookies up to 3 days ahead and store in an airtight container before filling. The cream cheese filling can be made 1 day ahead and refrigerated – just bring to room temperature and re-whip before using.

Reheating

If you’ve refrigerated or frozen your cream pies, let them come to room temperature for about 20-30 minutes before serving for the best texture and flavor.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the cookies may be slightly less chewy. Bread flour has more protein which contributes to that perfect chewy texture, but the difference will be subtle.
My bananas aren’t very ripe. Will they still work?

Ripe bananas with brown spots provide the best flavor for these cookies. If your bananas aren’t ripe enough, you can quickly ripen them by placing them on a baking sheet in a 300°F oven for 15-20 minutes until the skins blacken.
Can I make these cookies smaller or larger?

Absolutely! For large cookies, use a #10 scoop (about 4 ounces of dough) and bake for 8-10 minutes to make 7 giant cream pies. For small cookies, use a medium scoop (1.5 tablespoons) to make 28 cream pies, baking for 6-7 minutes.
How do I know when the cookies are done baking?

The cookies should look set around the edges but still slightly soft in the middle. They’ll continue cooking slightly on the hot baking sheet after you remove them from the oven. If they look completely done in the oven, they’ll likely be overbaked and crunchy rather than chewy.

Final Thoughts

These Banana Oatmeal Cream Pies are the perfect combination of comfort and indulgence. While they require a bit more effort than opening a package of store-bought cookies, the homemade difference is unmistakable. The banana-infused oatmeal cookies paired with tangy cream cheese filling create a treat that’s both nostalgic and sophisticated. Make a batch this weekend and discover your new favorite cookie – just be prepared for requests for repeat performances!