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Peanut Butter Banana Oatmeal Creme Pies

Peanut Butter Banana Oatmeal Creme Pies for Sweet Nostalgia

Peanut Butter Banana Oatmeal Creme Pies are a delightful twist on the classic dessert that combines the flavors of peanut butter and banana for a comforting treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 4 minutes
Total Time 36 minutes
Servings: 12 pies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1/2 cup unsalted butter can be swapped with coconut oil for dairy-free
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar can be reduced for less sweetness
  • 1 large egg can use a flax egg for vegan option
  • 1 teaspoon vanilla extract pure recommended
  • 1 cup mashed bananas overripe works best
  • 1 1/2 cups all-purpose flour can substitute with whole wheat flour
  • 1 teaspoon cinnamon can be omitted or replaced
  • 1 teaspoon baking soda
  • 1/4 cup cornstarch ground oats can be used
  • 1/2 teaspoon salt
  • 2 cups old-fashioned oats quick oats may be substituted
For the Filling
  • 1 cup marshmallow crème can replace with homemade meringue
  • 1/2 cup creamy peanut butter can be swapped with sunbutter for nut-free
  • 1/4 cup shortening can replace with more peanut butter
  • 1 cup powdered sugar granulated sugar can be powdered
  • hot water to adjust consistency

Equipment

  • Mixing bowls
  • Cookie scoop
  • baking sheets
  • Parchment paper
  • hand mixer

Method
 

Directions
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Cream together 1/2 cup of unsalted butter, 1/2 cup of brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
  3. Add 1 egg, 1 teaspoon of vanilla extract, and 1 cup of mashed bananas. Stir until combined.
  4. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add 1/4 cup of cornstarch.
  5. Slowly incorporate the dry ingredients into the wet mixture. Fold in 2 cups of old-fashioned oats until evenly distributed.
  6. Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each gently.
  7. Bake for 10-12 minutes until the edges are golden brown and the centers remain soft.
  8. Let the cookies cool on the sheets for 4 minutes before transferring to wire racks.
  9. Mix 1 cup of marshmallow crème with 1/2 cup of creamy peanut butter, 1/4 cup of shortening, and 1 cup of powdered sugar, adjusting with hot water for desired consistency.
  10. Spread filling on the flat side of one cookie and top with another. Press gently to form a sandwich.

Nutrition

Serving: 1pieCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Use overripe bananas for best results and allow cookies to cool completely before adding filling.

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