Banana Oatmeal Cream Pies
Delightful cookies made with ripe bananas and oats, filled with creamy frosting, perfect for any occasion.
Ingredients
For the Cookies
- 2 pieces ripe bananas Mashed until smooth
- 1 cup rolled oats
- ½ cup all-purpose flour Use gluten-free flour for a gluten-free version
- ½ cup brown sugar Adjust for a lower sugar option if needed
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter Softened at room temperature
For the Cream Filling
- ½ cup powdered sugar
- ¼ cup cream cheese Use a non-dairy alternative for a vegan version
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C).
- In a bowl, mash the ripe bananas until smooth.
- In a separate bowl, whisk together rolled oats, flour, brown sugar, baking soda, cinnamon, and salt.
- Combine the mashed bananas with the dry ingredients until a soft dough forms.
Baking
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space in between.
- Bake in the preheated oven for 12-15 minutes, until cookies are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Making the Filling
- In a separate bowl, beat together softened butter, powdered sugar, cream cheese, and vanilla extract until smooth.
Assembly
- Spread cream filling on the bottom half of the cookies and top with another cookie to create a sandwich.
Serving
- Enjoy the Banana Oatmeal Cream Pies fresh, or store them for later.
Notes
Store cookies in an airtight container for up to three days at room temperature or refrigerate for a week. Freeze for longer storage.