Go Back
–+ servings
Delicious Crumbl banana bread cookies on a plate, showcasing their soft texture and banana flavor.

Banana Bread Cookies

These Crumbl-style cookies capture the soft, cakey crumb of banana bread topped with a tangy-sweet cream cheese glaze, perfect for brunch or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Brunch, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Cookies
  • 2 ripe bananas ripe bananas, mashed Ripe means lots of brown speckles; very soft bananas are best.
  • 1/2 cup granulated sugar Can substitute for coconut sugar for a deeper note.
  • 1/4 cup packed brown sugar Adds depth and moisture.
  • 1/2 cup unsalted butter, softened Can substitute salted butter and omit added salt.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour For a denser cookie, use 1 3/4 cups.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips, optional Use semi-sweet or dark chips.
Glaze
  • 1/2 cup cream cheese, softened Use full-fat for best texture.
  • 1 cup powdered sugar
  • 1 tablespoon milk or milk alternative
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter with granulated and brown sugar until the mixture is light and fluffy.
  3. Stir in the mashed bananas, then add the egg and vanilla. Mix until evenly combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Fold in chocolate chips if using.
Baking
  1. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  2. Bake for 10 to 12 minutes until the edges are lightly golden and the centers are set but still soft.
  3. Remove the sheet from the oven. Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Glazing
  1. While the cookies cool, beat the softened cream cheese with the powdered sugar, milk, and vanilla until smooth and spreadable.
  2. Spread or drizzle the glaze over fully cooled cookies and let it set for 10 to 15 minutes before stacking or packing.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 100mgFiber: 1gSugar: 10g

Notes

Store cooled cookies in an airtight container at room temperature for up to 2 days if glazed, or up to 4 days unglazed. Freeze unglazed cookies for up to 3 months.

Tried this recipe?

Let us know how it was!