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Banana Oatmeal Cream Pies Recipe

Banana Oatmeal Cream Pies Recipe
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★★★★★

5.3 from 30 reviews

Delight in the soft, chewy Banana Oatmeal Cream Pies, a perfect blend of wholesome oats, ripe bananas, and warm cinnamon spices, sandwiched with a smooth, creamy cream cheese frosting. This nostalgic treat combines the hearty texture of oatmeal cookies with the lusciousness of banana and sweet cream, offering a comforting and delicious dessert or snack.

Ingredients

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)
  • ¾ teaspoon salt (5g)
  • 1½ cups light brown sugar, packed (313g)
  • 1 cup butter flavored vegetable shortening or butter (189g)
  • 1 cup mashed banana (about 2½ bananas or 255g)
  • ¼ cup light corn syrup (85mL)
  • 1 tablespoon vanilla extract (11mL)

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

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper, setting it aside to use later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the oats, bread flour, baking powder, cornstarch, salt, and ground cinnamon ensuring they’re well combined.
  3. Cream Sugar and Shortening: Using a stand mixer fitted with a paddle attachment, cream the light brown sugar and vegetable shortening for about 2 minutes until the mixture is light and fluffy.
  4. Add Wet Ingredients: To the creamed mixture, add the mashed banana, light corn syrup, and vanilla extract. Mix on high speed until the batter becomes light and fluffy.
  5. Combine Dry and Wet: Gradually add the dry ingredient mixture to the banana batter one cup at a time, mixing just until each addition is incorporated to avoid overmixing.
  6. Shape Cookies: Use a medium cookie scoop (1.5 tablespoons) to portion dough onto the prepared baking sheet, spacing them about 3 inches apart. Gently press each dough mound down with fingers or the bottom of a glass to about ½ inch thickness.
  7. Bake: Bake for 6 to 7 minutes. The cookies will appear soft in the center when done, which is expected.
  8. Cool Cookies: Remove the baking sheet from the oven and let cookies cool for 1 to 2 minutes. Then transfer them to a wire rack to cool completely before frosting.
  9. Prepare Frosting: While cookies cool, beat together the softened cream cheese and unsalted butter until smooth and creamy.
  10. Add Sugar and Flavor: Incorporate half of the powdered sugar into the cream cheese mixture, mixing until combined. Add the remaining powdered sugar, 1 tablespoon heavy cream, and vanilla extract. Beat at high speed for about 2 minutes until the frosting is light and fluffy. Add the second tablespoon of heavy cream if needed for ideal consistency.
  11. Assemble Pies: Pipe approximately 1½ tablespoons of frosting onto the bottom side of half the cookies. Top each frosted cookie with one of the remaining unfrosted cookies, pressing lightly to sandwich them together.

Notes

  • For larger cream pies, use a large #10 cookie scoop (about 4 ounces of dough) and bake for 8 to 10 minutes; yields 7 large cream pies.
  • For 28 small cream pies, use a medium cookie scoop (1.5 tablespoons or 1 ounce of dough) and bake for 6 to 8 minutes.
  • Allow the cream pies to sit in an airtight container for a day before enjoying to enhance banana flavor and achieve a soft, chewy texture.

Nutrition

Keywords: banana oatmeal cream pies, oatmeal cookies, banana cookies, cream cheese frosting, soft cookies, chewy cookies, homemade cream pies

Find it online: https://islawhite.com/banana-oatmeal-cream-pies-recipe/