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

Description

These Banana Oatmeal Cream Pies are a delightful combination of soft, chewy banana-flavored cookies filled with a luscious cream cheese frosting. Perfect for any sweet tooth, these treats deliver a more intense banana flavor and an irresistible texture when left to sit for a day, making them an excellent make-ahead dessert or snack. Kids and adults alike will adore these homemade cream pies that bring back nostalgic flavors in every bite.

Ingredients

Units Scale

Cookies

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)
3/4 teaspoon salt (5g)
1 1/2 cups light brown sugar, packed (313g)
1 cup butter-flavored vegetable shortening or butter (189g)
1 cup mashed banana (2 1/2 bananas, 255g)
1/4 cup light corn syrup (85mL)
1 tablespoon vanilla extract (11mL)

Filling

4 ounces cream cheese, softened (62g)
1/4 cup unsalted butter, softened (56g)
2 1/2 cups powdered sugar
1 to 2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

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Instructions

Prepare the Oven and Baking Sheet:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside for later use.
Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the oats, bread flour, ground cinnamon, cornstarch, baking powder, and salt. Make sure the mixture is evenly combined.
Cream Shortening and Brown Sugar:
In a stand mixer fitted with a paddle attachment, cream together the light brown sugar and butter-flavored vegetable shortening at medium speed for about 2 minutes, until well combined and creamy.
Incorporate Wet Ingredients:
Add the mashed banana, light corn syrup, and vanilla extract to the creamed sugar mixture. Mix at high speed until the mixture becomes light and fluffy.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet banana mixture, one cup at a time. Mix each addition gently until the dough is just incorporated. Avoid overmixing.
Shape and Flatten Dough:
Using a medium cookie scoop, portion out the cookie dough onto the prepared baking sheet, spacing them about 3 inches apart. Gently press down on the dough with your fingers or the bottom of a glass until the cookies are about ½ inch thick.
Bake the Cookies:
Bake in the preheated oven for 6 to 7 minutes. The cookies may still look soft in the center — this is normal. Remove from the oven and let them cool on the baking sheet for 1 to 2 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting:
While the cookies cool, cream together the softened cream cheese and butter in a mixing bowl until smooth. Gradually add half of the powdered sugar and mix until combined. Add the remaining sugar, 1 tablespoon heavy cream, and vanilla extract, and beat at high speed for about 2 minutes until light and fluffy. Add an additional tablespoon of heavy cream if needed for a smoother consistency.
Assemble the Cream Pies:
Pipe about 1½ tablespoons of frosting onto the bottom of half the cookies. Top each frosted cookie with an unfrosted cookie, sandwiching them together.
Optional Adjustments and Serving:
For large cream pies, use a large (#10) cookie scoop for 4 ounces of dough, and bake for 8 to 10 minutes. For smaller cream pies, use a medium cookie scoop (1.5 tablespoons of dough) and bake for 6 to 8 minutes. These cream pies develop the best flavor and texture if left in an airtight container for a day before serving.

Notes

For a gluten-free option, swap the bread flour with a gluten-free flour blend.
Using ripe bananas will enhance the natural sweetness of these cookies.
Letting the cookies rest for a day deepens the banana flavor and achieves a soft and chewy texture.
Store the cream pies in an airtight container for up to 4 days at room temperature or in the refrigerator for up to 7 days.

Nutrition

Serving Size: 1 cream pie
Calories: 240
Sugar: 18g
Sodium: 115mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg