Salted Caramel Banana Bread Oatmeal Cream Pies (Soft & Chewy)

Okay I need to tell you something… these might be one of my favorite desserts I’ve ever made.

Like truly. If banana bread, oatmeal cream pies, and salted caramel had a baby, this would be it. And I don’t say that lightly because I take my desserts very seriously.

I was that kid who always had oatmeal cream pies on hand. I’m talking glove compartment stocked at all times. My drive home from school was less than a mile and I still needed my after school sweet treat immediately. Zero patience.

Now we’re grown, we bake, and we upgrade everything. These are that same nostalgic treat but so much better. Soft banana bread oatmeal cookies, a dreamy cream cheese filling, and salted caramel that just takes it over the top.

And if you have overripe bananas sitting on your counter right now, this is your sign.

Ingredient Breakdown:

For the Banana Oatmeal Cookies

• Unsalted Butter (1 cup, softened)
  This is the base of the cookies and what gives them that rich, soft, melt-in-your-mouth texture. Using softened butter helps everything cream together smoothly, which is key for structure. It also adds that classic bakery-style flavor that makes these cookies feel indulgent. Always use unsalted so you can control the salt level.
• Light Brown Sugar (1 cup)
  Brown sugar brings moisture and chewiness to the cookies thanks to the molasses content. It also adds a deeper, slightly caramel-like flavor that pairs perfectly with banana and oats. This is what gives you that soft, bendy cookie instead of something crisp. It’s essential for that oatmeal cream pie texture.
• Granulated Sugar (¼ cup)
  A little granulated sugar helps balance the texture and adds slight crisp edges. It also contributes to structure so the cookies don’t feel too dense. The combination of both sugars gives you the perfect soft-but-not-too-soft consistency. It also enhances overall sweetness without overpowering.
• Eggs (2 large)
  Eggs bind everything together and provide structure. They also add richness and help create that soft, tender crumb. Make sure they’re room temperature so they incorporate smoothly into the batter. This keeps the dough from separating.
• Vanilla Extract (1 teaspoon)
  Vanilla enhances every single flavor in this recipe. It brings warmth and rounds out the sweetness. Even though it’s a small amount, it makes a big difference. Always use good quality vanilla if you can.
• Mashed Bananas (2 medium, about 1 cup)
  This is where the banana bread magic happens. Overripe bananas add natural sweetness, moisture, and that signature banana flavor. The riper, the better here. They also help keep the cookies super soft for days.
• All-Purpose Flour (1¾ cups)
  Flour provides structure and holds everything together. It balances out the moisture from the bananas and butter. Be careful not to over-measure or the cookies can become dense. Spoon and level for best results.
• Baking Powder (1 teaspoon)
  This gives the cookies a slight lift so they’re not too dense. It helps create a softer, more cake-like texture. Since these cookies are thick, a little lift goes a long way. It keeps them from feeling heavy.
• Cornstarch (1 tablespoon)
  Cornstarch is my secret weapon for soft cookies. It makes the texture extra tender and gives that bakery-style softness. It also helps keep the cookies thick instead of spreading too much. Trust me, don’t skip this.
• Cinnamon (1 teaspoon)
  Cinnamon adds warmth and enhances the banana flavor. It gives cozy banana bread vibes without overpowering. It also pairs beautifully with the oats and caramel. Just enough to notice, not too much.
• Nutmeg (¼ teaspoon)
  Nutmeg adds a subtle depth and slight spice. It complements the cinnamon and makes the cookies feel extra cozy. A little goes a long way here. It rounds out the flavor profile.
• Salt (½ teaspoon)
  Salt balances the sweetness and enhances all the flavors. Without it, everything would taste flat. It’s especially important with the caramel and sugar. Always include it.
• Old-Fashioned Oats (3 cups)
  Oats give that classic oatmeal cream pie texture. They add chewiness and structure while keeping the cookies hearty. Old-fashioned oats work best here for texture. They also make these feel extra nostalgic.

For the Cream Cheese Filling

• Cream Cheese (8 oz, softened)
  This creates a rich, tangy base for the filling. It balances the sweetness of the cookies perfectly. Make sure it’s fully softened to avoid lumps. It gives that classic cream pie vibe but upgraded.
• Unsalted Butter (8 tablespoons, softened)
  Butter adds richness and helps create a smooth, fluffy filling. It blends with the cream cheese for the perfect consistency. Softened is key here for easy mixing. It also enhances flavor.
• Powdered Sugar (2½ cups)
  This sweetens the filling and gives it structure. Powdered sugar dissolves easily, making the frosting smooth. It also helps thicken everything up. Adjust slightly if needed for consistency.
• Vanilla Extract (1 teaspoon)
  Adds warmth and enhances the overall flavor of the filling. It ties everything together. Even a small amount makes a difference. Always worth it.
• Heavy Cream (1–2 tablespoons)
  This helps loosen the frosting to your desired consistency. It makes it extra smooth and spreadable. Add slowly so you don’t over-thin it. It gives that dreamy texture.

For Assembly

• Salted Caramel (¼ cup)
  This is what takes everything over the top. It adds richness, depth, and that sweet-salty balance. You can use homemade or store-bought. Either way, it makes these feel bakery-level.

Substitutions & Modifications:

• Swap cream cheese filling for classic marshmallow fluff filling
• Use gluten-free flour + oats to make GF
• Add chocolate chips or chopped nuts to the cookies
• Use maple syrup instead of caramel for a fall twist
• Make smaller cookies for bite-sized versions

Why You’ll Love this Recipe:

• Soft, thick, bakery-style cookies with the perfect chew
• Tastes like banana bread + oatmeal cream pies combined
• The cream cheese filling is rich, smooth, and not overly sweet
• Salted caramel adds the perfect balance and elevated flavor
• Perfect way to use overripe bananas
• Great for make-ahead desserts or sharing

Equipment Needed:

• Mixing Bowl – Needed to combine all ingredients smoothly
• Hand or Stand Mixer – Helps cream butter and sugars properly for the best texture
• Baking Sheet – For evenly baking the cookies
• Parchment Paper – Prevents sticking and promotes even baking
• Cookie Scoop – Ensures uniform cookie sizes
• Wire Rack – Allows cookies to cool completely without getting soggy
• Round Cutter (optional) – For shaping perfectly even cookies

Salted Caramel Banana Bread Oatmeal Cream Pies (Soft & Chewy)

These salted caramel banana bread oatmeal cream pies are soft, chewy, and filled with a creamy vanilla frosting and rich caramel. The ultimate nostalgic dessert made even better from scratch!

Pin Rate

Prep Time: 20 hours hours

Cook Time: 15 minutes minutes

Cooling Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 12 sandwiches

Calories: 611kcal

Ingredients

For the Banana Bread Oatmeal Cookies

• 1 cup unsalted butter softened
• 1 cup light brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 medium bananas mashed (about 1 cup)
• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• 3 cups old-fashioned oats

For the Cream Cheese Filling

• 8 oz cream cheese softened
• 8 tablespoons unsalted butter softened
• 2½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 –2 tablespoons heavy cream

For Assembly

• ¼ cup salted caramel homemade or store-bought

Instructions

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• In a large bowl, beat softened butter, brown sugar, and granulated sugar for 2 minutes until light and fluffy.
• Add eggs and vanilla extract. Beat until fully combined.
• Mix in mashed bananas until smooth.
• In a separate bowl, whisk together flour, baking powder, cornstarch, cinnamon, nutmeg, salt, and oats.
• Gradually fold dry ingredients into wet ingredients until combined. Do not overmix.
• Scoop dough into 24 equal portions and place on baking sheet.
• Bake for 11–13 minutes until set but still soft.
• Optional: Use a round cutter to shape cookies immediately after baking.
• Cool completely on a wire rack for at least 1 hour.

Filling:

• Beat cream cheese, butter, and vanilla until smooth.
• Gradually add powdered sugar and mix until fluffy.
• Add heavy cream 1 tablespoon at a time until desired consistency is reached.

Assembly:

• Spread frosting onto half the cookies.
• Drizzle or spread salted caramel over frosting.
• Top with another cookie to form sandwiches.

Video

Notes

• Use very ripe bananas for the best flavor and natural sweetness. The darker and spottier, the better.
• For soft, bakery-style cookies, be careful not to overbake. They should look just set in the center when you pull them out.
• Shaping the cookies with a round cutter right after baking gives you perfectly even sandwich cookies. Totally optional but worth it.

Nutrition

Calories: 611kcal | Carbohydrates: 77g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 212mg | Potassium: 162mg | Fiber: 3g | Sugar: 47g | Vitamin A: 999IU | Vitamin C: 0.001mg | Calcium: 78mg | Iron: 2mg

• Use very ripe bananas for the best flavor and natural sweetness. The darker and spottier, the better.
• For soft, bakery-style cookies, be careful not to overbake. They should look just set in the center when you pull them out.
• Shaping the cookies with a round cutter right after baking gives you perfectly even sandwich cookies. Totally optional but worth it.

Storage & Reheating:

• Store in an airtight container in the fridge for up to 5 days
• Let sit at room temperature for 10–15 minutes before eating
• Freeze for up to 2 months
• No reheating needed, but you can microwave for 10 seconds for extra softness

Tips & Tricks:

• Use very ripe bananas for best flavor
• Don’t overmix the dough or cookies will be dense
• Slightly underbake for soft, chewy texture
• Chill dough for 20 minutes if cookies spread too much
• Shape cookies right after baking for bakery-style look

Frequently Asked Questions:

Can I make these ahead of time?
Yes! You can bake cookies and store separately before assembling.

Can I freeze them?
Absolutely. Freeze cookies or fully assembled sandwiches.

Can I skip the caramel?
You can, but it really elevates the flavor.

Why are my cookies dry?
You may have added too much flour or overbaked them.

Do you LOVE Banana Desserts?! Check out MORE of my Favs:

Brown Butter Pistachio Chocolate Chip Banana Bread

Salted Caramel Brown Butter Banana Cake (Ultra Moist 3-Layer Banana Cake)

The Best Banana Bread Latte (Iced or Hot!) with Homemade Syrup

I’m telling you right now… if you make one dessert this week, let it be this one.

It’s nostalgic, it’s cozy, it’s elevated, and it’s just SO good. Like dangerously good. These disappear so fast every time I make them.

If you try them, I need to know!! Leave a comment, rate the recipe, and tag me so I can see your creations 🫶

And if you’re not already, follow along for more cozy, bakery-style recipes you can make right at home 🤍