Description
Delight in these soft and chewy Banana Oatmeal Cream Pies, featuring wholesome oats and mashed bananas in the cookies, sandwiched with a light and fluffy cream cheese frosting. Perfect for a comforting treat that balances sweet and hearty flavors.
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)
Wet Ingredients for Cookies
- 1½ cups light brown sugar (packed, 313g)
- 1 cup butter flavored vegetable shortening or butter (189g)
- 1 cup mashed banana (about 2½ bananas, 255g)
- ¼ cup light corn syrup (85mL)
- 1 tablespoon vanilla extract (11mL)
Frosting
- 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 Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the oats, bread flour, baking powder, cornstarch, salt, and ground cinnamon until uniformly combined.
- Cream Sugars and Shortening: Using a stand mixer with a paddle attachment, cream the light brown sugar and vegetable shortening (or butter) on medium speed for 2 minutes until the mixture is light and smooth.
- Add Wet Ingredients: Add the mashed banana, light corn syrup, and vanilla extract to the creamed mixture. Mix at high speed until the batter becomes light and fluffy.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the banana mixture, one cup at a time, mixing just until each addition is incorporated to avoid overmixing.
- Portion and Shape Cookies: With a medium cookie scoop, portion out the dough onto the prepared baking sheet, spacing the cookies about 3 inches apart. Gently press each dough ball with your fingers or the bottom of a glass to flatten to about ½ inch thickness.
- Bake: Bake in the preheated oven for 6 to 7 minutes. The cookies will appear soft in the center; this is expected for the perfect texture.
- Cool: Remove cookies from the oven and allow them to cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: While the cookies cool, beat together the softened cream cheese and unsalted butter until smooth using a mixer.
- Add Sugar and Cream: Add half of the powdered sugar and mix until combined. Then add the remaining powdered sugar, 1 tablespoon of heavy cream, and vanilla extract and beat on high speed for about 2 minutes until the frosting is light and fluffy. Add the remaining tablespoon of cream if the frosting needs loosening.
- Assemble Cream Pies: Pipe approximately 1½ tablespoons of frosting onto the bottom side of half the cookies. Top each with one of the remaining unfrosted cookies to form sandwich cookies.
Notes
- Ensure the banana is well mashed to integrate smoothly into the cookie dough.
- Do not overbake the cookies; they should be soft in the center when removed from the oven to maintain moisture.
- The frosting consistency can be adjusted with heavy cream to your preference for spreading or piping.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For a vegan option, substitute butter and cream cheese with plant-based alternatives and ensure powdered sugar is vegan.
