Description
Delightfully soft and flavorful Banana Oatmeal Cream Pies made with wholesome oats, ripe bananas, and a creamy sweet filling. These treats combine the heartiness of bread flour and oats with a smooth cream cheese and butter frosting, perfect for snacking or dessert. Easy to bake and perfect for sharing, these cream pies deliver a comforting, nostalgic taste in every bite.
Ingredients
Scale
Dry 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)
Cookie Dough
- 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)
Cream Filling
- 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
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the oats, bread flour, baking powder, cornstarch, salt, and cinnamon until well combined. This ensures an even distribution of the leavening agents and spices.
- Cream Sugar and Shortening: Using a stand mixer fitted with a paddle attachment, cream the light brown sugar and butter flavored vegetable shortening together on medium speed for about 2 minutes or until the mixture is smooth and fluffy.
- Add Banana and Flavorings: Add the mashed banana, light corn syrup, and vanilla extract to the creamed sugar mixture. Mix on high speed until the batter is light and fluffy, incorporating air for a tender texture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the banana mixture, one cup at a time. Mix gently after each addition just until everything is incorporated to avoid overmixing which can toughen the cookies.
- Portion Dough: Use a medium cookie scoop to drop portions of dough onto the prepared baking sheet, spacing them about 3 inches apart. Gently press each dough ball down with your fingers or the bottom of a glass to flatten to about ½ inch thickness.
- Bake Cookies: Bake the cookies in the preheated oven for 6 to 7 minutes. The cookies will appear soft in the center; this is normal and ensures they remain tender once cooled.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool for 1 to 2 minutes on the sheet before transferring them to a wire rack to cool completely, which prevents sogginess.
- Prepare Cream Filling: In a mixing bowl, beat the softened cream cheese and unsalted butter until creamy and smooth. Gradually add the powdered sugar and beat until combined. Add the heavy whipping cream, one tablespoon at a time, until the filling reaches a spreadable consistency. Stir in the vanilla extract.
- Assemble Cream Pies: Once the cookies have completely cooled, spread a generous amount of cream filling on the flat side of one cookie, then sandwich it with another cookie. Repeat until all cookies are paired and filled.
Notes
- Ensure bananas are ripe for the best natural sweetness and flavor.
- Do not overbake the cookies; they should remain slightly soft in the middle for the ideal texture.
- The cream filling can be adjusted for consistency by adding more or less heavy cream.
- Store assembled cream pies in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free variation, substitute butter and cream cheese with vegan alternatives and use coconut cream instead of heavy cream.
