Copycat Crumbl Banana Bread Cookies
User Reviews
5
Copycat Crumbl Banana Bread Cookies
Description
The recipe begins by reducing banana puree from ripe bananas to concentrate flavor and moisture. The cookies’ dough combines melted butter, sugars, the thickened banana puree, egg, cinnamon, baking soda, salt, flour, and chopped pecans or walnuts. This blend produces a soft dough with banana bread flavor that bakes into tender, moist cookies at 375°F.
The cookies are finished with a creamy frosting made from softened butter, cream cheese, confectioners’ sugar, vanilla, and cream or milk for spreading or piping. The frosting adds a sweet, tangy complement to the cookies’ cinnamon and banana notes.
These cookies serve as a dessert or sweet snack reminiscent of banana bread but in cookie form. The combination of banana and nuts adds texture and richness, and the frosting enhances their indulgence.
Because the frosting contains cream cheese, baked cookies should be refrigerated and can be frozen for longer storage. The banana puree can be made ahead and stored chilled. The oven temperature and baking time ensure a moist cookie without overbaking.
Ingredients
- 1/2 cup banana puree thickened, see instructions below
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1 cup pecans chopped, or walnuts; plus more for topping cookies
frosting
- 2 Tbsp unsalted butter room temperature
- 2 Tbsp cream cheese room temperature (or at least not cold
- 2 cups confectioners sugar
- 1 tsp vanilla
- 3 tsp cream or milk to thin, add more if needed
Instructions
banana puree
- Basically you want to take a cup of banana puree and reduce it down to 1/2 cup. Take 2 ripe bananas and mash well or process in a food processor until smooth. This should be about one cup. Put in a small saucepan and bring to a boil. When the mixture comes to a boil set the timer for 10 minutes. Boil gently, stirring often to prevent sticking, until the puree thickens and turns darker. You will be able to see the bottom of the pan when you scrape your spoon across the bottom. Be careful because fruit purees are very hot and they tend to sputter! Let cool and then measure out 1/2 cup for this recipe. Note: this can be done the day before, just chill in the refrigerator.
cookies
- Preheat oven to 375F. Line cookie sheets with parchment paper.
- Blend together the melted butter, granulated sugar, and brown sugar until smooth. Beat in the egg, then the cooled banana puree, vanilla, and cinnamon.
- Blend in the baking soda and salt, then fold in the flour and chopped nuts. Blend just until everything is well combined, but don't over beat your cookie batter.
- Use a 1 3/4 inch cookie scoop to portion out the dough. Roll into a ball and set on prepared cookie sheet, 2 inches apart. Flatten out slightly with your fingers. Note: I like to lightly oil my hands to make this easier, the dough is sticky.
- Bake for 10-11 minutes, just until the cookies are no longer shiny. Let cool on the pan for a few minutes before transferring to a rack.
- While the cookies are cooling make the frosting. Beat all the ingredients together until smooth and creamy. Add a little more milk if it seems too thick, or add a bit more sugar if it seems too thin.
- When the cookies are completely cooled, frost generously with cream cheese frosting and top with crushed nuts.
Notes
- Make banana puree ahead by reducing ripe bananas to half their volume by boiling and cooling.
- Store leftover cookies refrigerated to keep the cream cheese frosting fresh for 3–4 days.
- Cookies can be frozen for extended storage; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2dozen
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 43mg | 2% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
