Banana Cream Pie Cookies

These banana cream pie cookies take everything I love about a classic banana cream pie and turn it into a soft, handheld treat.

The cookie base is soft and lightly spiced, with real mashed banana baked right into the dough.

On top sits a fluffy banana cream that tastes just like the filling of the pie you already know.

I finish each one with a sprinkle of crushed vanilla wafers, which adds a nice little crunch.

They come together in a few simple steps, and most of the wait is just letting them cool and chill.

If you love banana desserts, these are an easy way to enjoy that flavor without baking a whole pie.

Why You’ll Love It

Two Treats In One – You get the soft chew of a banana cookie and the fluffy joy of banana cream pie in every single bite.

Soft And Tender Texture – The mashed banana and cornstarch keep these cookies wonderfully soft, moist, and melt-in-your-mouth every time.

Real Banana Flavor – Ripe banana in the dough gives a natural sweetness that tastes fresh, fruity, and never fake.

Dreamy Cream Topping – The whipped banana pudding cream is light, cool, and sweet, adding a rich layer over each cookie.

Recipe Ingredients

For The Cookie Dough

• 1/2 cup Unsalted Butter, Softened
• 1/2 cup Light Brown Sugar
• 1/4 cup Granulated Sugar
• 1/2 cup Mashed Ripe Banana
• 1 Large Egg Yolk
• 1 tsp Vanilla Extract
• 1 3/4 cups All-Purpose Flour
• 1 tbsp Cornstarch
• 1/2 tsp Baking Powder
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Fine Salt

For The Cream Topping

• 1 cup Heavy Whipping Cream, Cold
• 1/4 cup Powdered Sugar
• 2 tbsp Instant Banana Pudding Mix
• 1/2 tsp Vanilla Extract
• 8 Vanilla Wafer Cookies, Crushed

Directions

Step 1

Preheat the oven to 350 F and line two baking sheets with parchment paper.

Step 2

Beat the butter, brown sugar, and granulated sugar until creamy. Mix in the mashed banana, egg yolk, and vanilla until evenly combined.

Step 3

Whisk the flour, cornstarch, baking powder, cinnamon, and salt in a separate bowl. Add the dry ingredients to the banana mixture and mix just until combined.

Step 4

Divide the dough into 14 portions and place them at least 2 inches apart on the prepared baking sheets. Bake for 11 to 13 minutes, until the edges are set and the centers spring back lightly.

Step 5

Cool the cookies completely. Meanwhile, whip the cold cream, powdered sugar, banana pudding mix, and vanilla until thick, smooth peaks form.

Step 6

Spoon or pipe the banana cream topping onto the cooled cookies. Sprinkle each cookie with crushed vanilla wafers and refrigerate for 20 minutes before serving.

My Tips

Use Very Ripe Bananas

The bananas you mash into the dough should be spotty and soft, almost too ripe to eat plain. That’s when they’re at their sweetest and give the cookies the most banana flavor.

If you use bananas that are still firm and yellow, the flavor turns out weak and you won’t really taste the banana in the finished cookie.

My favorite trick here is to mash them until they’re mostly smooth with just a few tiny lumps left. This keeps the banana spread evenly through the dough.

Measure The Banana Carefully

Stick to the 1/2 cup of mashed banana and don’t just toss in a whole banana without measuring. Too much banana adds extra moisture and makes the dough spread thin and cakey instead of holding a nice shape.

From my experience, one medium banana usually gives you right around that 1/2 cup once mashed. Scoop it into a measuring cup and level it off to be safe.

Don’t Overmix The Dough

Once you add the dry ingredients, mix just until you don’t see any more flour streaks. Stop right there.

If you keep mixing past that point, the cookies come out tough and dense instead of soft and tender.

The cornstarch in here is what helps keep them soft, so you want to protect that by mixing gently.

More Recipes

• Banoffee Pavlova
• Moist Banana Bread
• Southern Banana Pudding
• Coconut Macadamia Cream Pie
• Nutella Banana Crepes

Frequently Asked Questions

How ripe should the bananas be for this recipe?

You want bananas that are nice and ripe, with lots of brown spots on the peel. These are sweeter and mash up smoothly, which gives the cookies the best banana flavor.

If your bananas are still a little green or firm, they won’t add much taste and can make the dough harder to mix. Let them sit on the counter for a couple of days until they’re soft.