Decadent Banana Oatmeal Cream Pies
Deliciously sweet and creamy banana oatmeal cream pies, perfect for snacks or desserts.
Ingredients
For the oatmeal cookies
- 1 cup mashed bananas Use overripe bananas for best flavor
- 1 cup rolled oats
- 1 cup all-purpose flour Can substitute with gluten-free flour if needed
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, softened Make sure butter is softened for easy mixing
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the cream filling
- 1 cup heavy cream Chill well before using
- ¼ cup powdered sugar
Instructions
Preparation and Baking
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Mix in the mashed bananas and vanilla extract.
- In another bowl, combine the oats, flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop by spoonfuls onto a baking sheet and bake for 10-12 minutes or until the edges are golden. Let cookies cool.
Making the Filling
- For the filling, whip the heavy cream with powdered sugar until soft peaks form.
Assembly
- Spread a layer of banana cream on one cookie and top with another to make a sandwich.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Serve chilled for a refreshing and sweet dessert! Store leftovers in an airtight container in the refrigerator for up to three days or freeze for a month, separated with parchment paper.