There’s something undeniably comforting about soft, chewy oatmeal cookies, and when you combine them with sweet ripe bananas and a creamy filling, you get the ultimate treat: Banana Oatmeal Pies. These delightful handheld desserts are a fun twist on the classic oatmeal cream pies—made with real, wholesome ingredients and packed with nostalgic flavor.
What makes this recipe stand out is its simplicity. You likely already have everything you need in your pantry. The star of the show is, of course, ripe bananas. Not only do they add moisture and natural sweetness to the oatmeal cookies, but they also bring a subtle fruity flavor that pairs beautifully with cinnamon and vanilla.
Ingredients for the Cookies:
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/3 cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
Ingredients for the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
- In another bowl, cream the butter and brown sugar. Add mashed bananas, egg, and vanilla extract. Mix until smooth.
- Gradually mix dry ingredients into the wet until fully combined.
- Drop spoonfuls of dough onto the baking sheet, spaced apart. Flatten slightly.
- Bake for 10–12 minutes, until golden and set. Cool completely.
- While cookies cool, beat the filling ingredients together until fluffy.
- Spread or pipe filling onto one cookie and top with another to make a sandwich.
These Banana Oatmeal Pies are soft, slightly chewy, and filled with a rich, creamy center. Perfect for after-school snacks, lunchboxes, or a cozy evening treat. Store leftovers in the fridge to keep them fresh all week long.