There’s something undeniably magical about transforming a beloved classic dessert into an entirely new form, which is exactly why I’ve fallen head over heels for these Banana Cream Pie Cookies. The first time I bit into one of these soft, chewy wonders, I was transported back to my grandmother’s kitchen—that familiar dance of sweet banana, warm vanilla, and buttery crust, but reimagined in a perfectly portable cookie. What makes these Banana Cream Pie Cookies truly special is how they capture all those nostalgic flavors while creating something entirely new. The aroma alone—ripe bananas mingling with warm vanilla and buttery undertones—will have everyone gravitating toward your kitchen before they even emerge from the oven. Keep reading to discover how these cookies manage to deliver all the comfort of traditional banana cream pie while being infinitely more convenient to serve and share.
Why You’ll Love These Banana Cream Pie Cookies
If you’ve ever struggled with making a traditional banana cream pie—wrestling with finicky custard that won’t set or soggy crusts that ruin hours of work—these Banana Cream Pie Cookies solve all those problems while delivering the same satisfying flavor experience. I first brought these cookies to my neighborhood block party last summer, slightly nervous about how they’d be received among the traditional dessert offerings. Not only were they the first treat to disappear, but three different people cornered me for the recipe before the evening ended!
What makes these Banana Cream Pie Cookies truly versatile is how easily they adapt to different occasions and preferences. Make them smaller for a delicate tea-time treat, or larger for a more substantial dessert. Add white chocolate chips for extra decadence, or incorporate nuts for texture contrast. They’re equally at home packed in a lunchbox as they are arranged on a formal dessert platter. Now, let’s dive into exactly what you’ll need to create these little marvels in your own kitchen.
Ingredients for Perfect Banana Cream Pie Cookies
For the Cookie Base:
- 2 very ripe bananas – The riper the bananas, the more pronounced the flavor will be in your cookies. Look for bananas with brown spots covering most of the peel. If your bananas aren’t quite ripe enough, you can place them in a paper bag with an apple overnight to speed up the process.
- 1/2 cup unsalted butter, softened – Butter provides richness and helps create that tender, chewy texture. For a dairy-free alternative, you can substitute with coconut oil, though the flavor profile will change slightly.
- 3/4 cup granulated sugar – Provides sweetness and helps create the cookie structure. Coconut sugar can be substituted for a more caramel-like flavor and lower glycemic impact.
- 1/4 cup light brown sugar, packed – Adds moisture and depth of flavor to complement the banana. Dark brown sugar can be used for a more pronounced molasses flavor.
- 1 large egg, room temperature – Acts as a binder and provides structure. For an egg-free version, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can work, though the texture will be slightly different.
- 2 teaspoons pure vanilla extract – Enhances the banana flavor and adds warmth. Use genuine vanilla extract rather than imitation for the best flavor.
- 1 teaspoon banana extract (optional) – Intensifies the banana flavor, especially useful if your bananas aren’t extremely ripe. This can be omitted if you don’t have it on hand.
- 2 1/4 cups all-purpose flour – Provides structure to the cookies. For a gluten-free option, use a 1:1 gluten-free flour blend with xanthan gum.
- 1 tablespoon cornstarch – Creates a tender texture in the finished cookie. Arrowroot powder can be substituted for a grain-free option.
- 1 teaspoon baking soda – Provides leavening for a soft, chewy texture. Be sure yours is fresh for optimal results.
- 1/2 teaspoon salt – Balances the sweetness and enhances overall flavor. I recommend fine sea salt for best results.
- 1/2 teaspoon cinnamon – Adds warmth and complexity that complements the banana. Freshly ground is best if available.
For the Cream Filling:
- 4 oz cream cheese, softened – Creates the tangy, creamy component reminiscent of banana cream pie filling. For a dairy-free option, use dairy-free cream cheese (cashew-based works well).
- 2 tablespoons unsalted butter, softened – Adds richness and helps stabilize the filling. Plant-based butter can be substituted.
- 1 1/2 cups powdered sugar – Sweetens the filling while creating a smooth texture. This can be reduced to 1 cup if you prefer less sweetness.
- 1 teaspoon pure vanilla extract – Enhances the cream flavor. Use clear vanilla extract if you want to maintain a whiter color in the filling.
- 1/8 teaspoon salt – Balances sweetness and enhances flavor. Fine sea salt works best.
For the Topping and Garnish:
- 1/2 cup vanilla wafer cookies, crushed – Adds the signature “crust” element of banana cream pie. Graham cracker crumbs make an excellent substitute.
- 2 tablespoons unsalted butter, melted – Helps the crumbs adhere to the cookies. Coconut oil can be substituted.
- 1 tablespoon white sugar – Adds sweetness and helps the topping crisp slightly. Brown sugar can be used for a more caramel-like flavor.
- Dried banana chips (optional) – For garnish and visual appeal. Look for unsweetened varieties if possible.
How to Make Banana Cream Pie Cookies
Preparing the Cookie Dough:
- Preheat and prepare – Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. The parchment prevents sticking and makes cleanup easier. Your oven rack should be positioned in the middle for even baking.
- Mash the bananas properly – In a small bowl, mash the ripe bananas with a fork until very smooth with minimal lumps. The consistency should resemble a thick puree. This ensures the banana flavor distributes evenly throughout the dough without creating pockets of banana.
- Cream the butter and sugars – In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. The mixture should be noticeably lighter in color and expanded in volume. This incorporates air into the dough, which helps create the perfect texture.
- Add wet ingredients – Beat in the egg until fully incorporated, followed by the vanilla extract, optional banana extract, and mashed bananas. Mix until smooth and uniform. The mixture may look slightly curdled at this stage, which is normal.
- Combine dry ingredients separately – In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon until evenly combined. This ensures even distribution of the leavening agents.
- Combine wet and dry mixtures – Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, which can develop the gluten and result in tough cookies. The dough should be soft but not sticky enough to coat your fingers heavily.
- Chill the dough – Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is crucial as it allows the flour to hydrate properly and prevents excessive spreading during baking. The dough should feel firmer to the touch after chilling.
Baking the Cookies:
- Portion the dough – Using a 1.5-tablespoon cookie scoop or spoon, portion the chilled dough into balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie. They will spread during baking.
- Create an indent – Use your thumb or the back of a measuring teaspoon to create a small depression in the center of each cookie. This will later hold the cream filling. Be gentle to avoid cracking the dough too much.
- Bake with precision – Bake for 9-11 minutes, or until the edges are set and just beginning to turn golden brown. The centers should still look slightly underdone. This timing ensures a soft, chewy cookie rather than a crisp one.
- Cool properly – Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. During this time, you’ll notice the centers setting up while maintaining chewiness.
Preparing the Cream Filling and Assembly:
- Make the cream filling – While the cookies cool, beat the softened cream cheese and butter until smooth and no lumps remain. Gradually add the powdered sugar, vanilla extract, and salt, beating until light and fluffy. The mixture should hold its shape but be spreadable. If too stiff, add a teaspoon of milk; if too loose, add more powdered sugar.
- Prepare the cookie crumb topping – In a small bowl, combine the crushed vanilla wafer cookies, melted butter, and sugar until the mixture resembles wet sand. The crumbs should clump together when pressed between your fingers.
- Fill the cookies – Once the cookies are completely cool, pipe or spoon the cream filling into the center depression of each cookie. The filling should be mounded slightly above the cookie surface.
- Add the “crust” element – Sprinkle the cookie crumb mixture over the cream filling, pressing gently to adhere. This creates the “crust” component of the banana cream pie experience.
- Final touch – If desired, garnish each cookie with a small piece of dried banana chip. For best results, let the assembled cookies set in the refrigerator for 15-20 minutes before serving.
Creative Variations of Banana Cream Pie Cookies
Chocolate Lover’s Banana Cream Pie Cookies
Transform your Banana Cream Pie Cookies by adding 1/2 cup cocoa powder to the cookie dough (reduce flour by 1/4 cup to compensate) and folding in 3/4 cup chocolate chips. For the filling, add 2 tablespoons melted and cooled dark chocolate to the cream cheese mixture. This creates a decadent chocolate-banana combination that’s irresistible for chocolate enthusiasts.
Tropical Banana Cream Pie Cookies
Take your taste buds on vacation by adding 1/3 cup finely chopped dried pineapple and 1/4 cup toasted coconut flakes to the cookie dough. Replace half the vanilla extract with coconut extract in both the cookies and filling. Top with toasted coconut instead of cookie crumbs for a tropical twist that pairs beautifully with the banana flavor.
Caramel Banana Cream Pie Cookies
Create an indulgent caramel version by adding 1/4 cup caramel sauce to the cream cheese filling. After topping with the cookie crumbs, drizzle additional caramel sauce over each cookie. For the ultimate enhancement, add 1/2 cup toffee bits to the cookie dough itself. The buttery caramel notes complement the banana perfectly.
Banana Cream Pie Breakfast Cookies
Transform these into a more breakfast-appropriate treat by replacing 1/2 cup of the all-purpose flour with old-fashioned oats and adding 1/4 cup chopped walnuts to the dough. Reduce the sugar by 1/4 cup and add 1 tablespoon flaxseed meal. For the filling, use Greek yogurt cream cheese for a tangier, more protein-rich option. This creates a heartier cookie that’s not quite as sweet.
Spiced Banana Cream Pie Cookies
Perfect for fall gatherings, enhance your Banana Cream Pie Cookies with warming spices. Add 1/2 teaspoon each of nutmeg and ginger, plus 1/4 teaspoon of cloves to the cookie dough. For the filling, incorporate 1/4 teaspoon of cinnamon. Top with a sprinkle of cinnamon-sugar instead of plain cookie crumbs for an aromatic treat that pairs perfectly with hot beverages.
Banana Split Cream Pie Cookies
Create a playful dessert mashup by folding 1/3 cup mini chocolate chips and 1/4 cup finely chopped maraschino cherries (well-drained and patted dry) into the cookie dough. Top the cream filling with a small spoonful of strawberry jam, then sprinkle with cookie crumbs and finish with a small drizzle of chocolate sauce. These whimsical cookies capture all the joy of a banana split.
Banana Cream Pie Cookies
Equipment
- Mixing bowls
Ingredients
Cookie Base:
- 2 very ripe bananas
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1 tsp banana extract optional
- 2¼ cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
Cream Filling:
- 4 oz cream cheese softened
- 2 tbsp unsalted butter softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
Topping & Garnish:
- ½ cup vanilla wafer cookies crushed
- 2 tbsp melted unsalted butter
- 1 tbsp white sugar
- Dried banana chips optional
Instructions
Prep:
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
Make the Dough:
- Mash bananas into a smooth purée.
- Cream butter, granulated sugar, and brown sugar until fluffy (2–3 mins).
- Add egg, vanilla, banana extract, and mashed banana. Mix well.
- In another bowl, whisk flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to the wet. Mix until just combined.
- Chill dough for at least 30 minutes.
Bake the Cookies:
- Scoop dough onto baking sheets, spaced 2 inches apart.
- Make a small indent in the center of each cookie.
- Bake 9–11 minutes until edges are golden. Centers should look soft.
- Cool 5 minutes on sheet, then transfer to rack.
Make the Cream Filling:
- Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and salt. Beat until fluffy.
- Adjust texture with milk (if too stiff) or more sugar (if too soft).
Topping & Assembly:
- Mix crushed cookies, melted butter, and sugar in a bowl.
- Spoon or pipe filling into cookie indents.
- Sprinkle topping over filling and gently press.
- Garnish with banana chips (optional).
- Chill 15–20 minutes before serving for best results.
Notes
- Banana flavor not strong enough? Add more extract or riper bananas.
- Make ahead: Bake cookies and refrigerate; fill before serving.
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Substitutions:
- Use dairy-free butter/cream cheese for a vegan-friendly twist.
- Substitute gluten-free flour for a GF option.
- Add white chocolate chips or nuts for a crunchier version.
Nutrition
Frequently Asked Questions About Banana Cream Pie Cookies
How should I store Banana Cream Pie Cookies, and how long will they last?
Because of the cream cheese filling, Banana Cream Pie Cookies should be stored in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking. Allow them to sit at room temperature for 15-20 minutes before serving for the best texture and flavor. For longer storage, you can freeze the unfilled cookies for up to 3 months. Thaw completely before adding the filling and topping.
Can I make the components of these Banana Cream Pie Cookies ahead of time?
Absolutely! The cookie dough can be made up to 48 hours in advance and kept refrigerated. You can also freeze the cookie dough balls for up to 3 months—just add 1-2 minutes to the baking time when baking from frozen. The cream cheese filling can be made 24 hours ahead and stored in the refrigerator, though you may need to re-whip it briefly before using. The cookie crumb topping can be prepared up to a week in advance and stored in an airtight container at room temperature.
My bananas aren’t ripe enough. Is there a way to speed up the process?
Yes! If you need ripe bananas quickly, place your underripe bananas on a baking sheet lined with parchment paper and bake at 300°F for 15-20 minutes until the skins turn black. Let them cool completely before using. Alternatively, you can place them in a paper bag with an apple or ripe banana, fold the top closed, and leave at room temperature for 24-48 hours. The ethylene gas released will accelerate ripening.
How can I make these Banana Cream Pie Cookies gluten-free and dairy-free?
For gluten-free Banana Cream Pie Cookies, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend that contains xanthan gum. For the cookie crumb topping, use gluten-free graham crackers or cookies. To make them dairy-free, use plant-based butter in equal amounts, dairy-free cream cheese (cashew-based works best for texture), and ensure your cookie crumbs are dairy-free as well. The texture may be slightly different, but the flavor will still be delicious.
My cookies spread too much during baking. What went wrong?
Excessive spreading typically results from one of four issues: butter that was too warm, insufficient chilling of the dough, too little flour, or an oven that’s not hot enough. Make sure your butter is softened but still cool to the touch, chill the dough for at least 30 minutes (or up to 1 hour if your kitchen is warm), measure flour correctly using the spoon-and-level method, and verify your oven temperature with an oven thermometer. If you’re still having trouble, try chilling the shaped cookies on the baking sheet for 15 minutes before baking.
Can I use frozen bananas for these Banana Cream Pie Cookies?
Yes, frozen bananas can work beautifully! Thaw them completely in the refrigerator, then drain away any excess liquid before mashing. Frozen bananas are often sweeter and easier to mash than fresh ones, which can enhance the banana flavor in your cookies. If using frozen bananas, you might find that your dough is slightly wetter—if so, add an additional 1-2 tablespoons of flour to achieve the right consistency.
Concluding Thoughts
I’ll never forget the first time I shared these Banana Cream Pie Cookies at my daughter’s school bake sale. Among tables of familiar chocolate chip and sugar cookies, these unique treats stood out like a beacon. As parents and children alike kept returning for “just one more,” I watched connections form through shared delight in something unexpected. What began as an experiment to combine my family’s love of banana cream pie with the convenience of cookies has become our signature dessert, requested at every gathering.
What I treasure most about these Banana Cream Pie Cookies is how they honor the timeless appeal of a classic dessert while creating something new and uniquely yours. The recipe provides a foundation, but the magic happens when you adapt it to your own taste—perhaps adding the nuts your children love or the spice combination that reminds you of your grandmother’s kitchen.
I hope these Banana Cream Pie Cookies find their way into your recipe collection and, more importantly, into those moments that matter—whether it’s an everyday after-school treat or the dessert that everyone talks about long after the party ends. There’s something profoundly satisfying about creating a dessert that delivers both nostalgia and novelty in equal measure. As you bite into that perfect combination of soft cookie, creamy filling, and crunchy topping, I hope you feel the same joy that inspired me to create them in the first place.