Crumbl Banana Bread Cookies with Cream Cheese Glaze
I remember the first rainy October afternoon I baked these cookies—warm spices filling the kitchen, a wool blanket on the couch, and the soft hum of a kettle on the stove. One bite of these Crumbl Banana Bread Cookies with Cream Cheese Glaze and the whole room felt like fall wrapped in sugar.
Introduction
These Crumbl Banana Bread Cookies with Cream Cheese Glaze are a seasonal favorite for a reason: they combine the tender, moist crumb of banana bread with the soft, buttery texture of a cookie, finished with a tangy-sweet cream cheese glaze. If you love comforting, cozy treats that are easy to share, this recipe will quickly become one of your go-to fall bakes. For a quicker spin on banana cookie ideas, check out this 10-minute healthy banana bread cookies that are great when you need a fast fix.
Ingredients
Makes about 18 large cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- Optional: 1/2 cup chopped walnuts or chocolate chips
Glaze
- 8 oz cream cheese, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, to reach spreadable consistency
For more inspiration on banana cookie textures, this banana bread cookies recipe highlights how to keep them irresistibly moist.
Step-by-step Instructions
- Prep and dry ingredients
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Cream butter and sugars
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs and bananas
- Beat in eggs one at a time, then stir in mashed bananas and vanilla. Fold in sour cream or yogurt until combined.
- Combine wet and dry
- Gradually add the flour mixture to the wet ingredients and mix until just combined. Stir in walnuts or chocolate chips if using.
- Portion and bake
- Using a 1/4-cup scoop, place dough 2 inches apart on prepared sheets. Bake for 12–14 minutes or until edges are set and tops are slightly golden.
- Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely before glazing.
If you’re experimenting with leavening or need alternatives, you might find tips in a post about making banana bread without baking soda helpful: banana bread without baking soda.
Glaze
- Beat cream cheese and vanilla until smooth. Gradually add powdered sugar until desired sweetness, then thin with milk to a spreadable consistency.
- Spread generously over cooled cookies and let set for 15–20 minutes.
Tips for Success
- Use very ripe bananas (lots of brown spots) for the best flavor and natural sweetness.
- Don’t overmix once you add the flour—overworking the dough makes cookies tough.
- For uniformly sized cookies, use a cookie scoop. Slightly flatten large scoops for even baking.
- If your kitchen is warm, chill the dough 15–20 minutes before baking to prevent spreading.
- For inspiration on add-ins and flavor pairings, see ideas from banana bread chocolate chip recipes: banana bread chocolate chip cookies.
Possible Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.
- Streusel topping: Mix 1/3 cup brown sugar, 2 tablespoons flour, 2 tablespoons cold butter, and 1/2 teaspoon cinnamon until crumbly. Sprinkle on dough before baking for a crunchy finish.
- Pumpkin-banana mash: For a fall twist, fold in 1/2 cup pumpkin puree and 1/2 teaspoon pumpkin pie spice—see a cozy pairing idea with pumpkin bread with cream cheese.
- Nut-free: Omit walnuts and add extra chocolate chips or toasted oats instead.
Storage Recommendations
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep glazed cookies in a single layer or with parchment between layers for up to 5 days.
- Freezing: Freeze unglazed cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw and glaze when ready to serve.
These Crumbl Banana Bread Cookies with Cream Cheese Glaze taste best when enjoyed slightly chilled or at room temperature with a warm drink.
Conclusion
If you love the balance of banana bread comfort and cookie simplicity, this recipe is a seasonal must-try—perfect for cozy afternoons and sharing with friends. For the original inspiration and an extra visual guide, check out Crumbl Banana Bread Cookies with Cream Cheese Glaze.
FAQs
Q: Can I use frozen bananas for this recipe?
A: Yes—thaw frozen bananas and drain excess liquid before mashing to avoid a too-wet dough.
Q: How do I stop the cookies from spreading too much?
A: Chill the dough briefly before baking, use a cookie scoop for uniform size, and avoid over-softened butter.
Q: Can I make the glaze ahead of time?
A: You can prepare the glaze up to 2 days in advance, store it in an airtight container in the fridge, and whisk before using.
Q: Are these cookies suitable for freezing?
A: Yes—freeze unglazed cookies for up to 3 months, then thaw and add the cream cheese glaze when ready to serve.
Crumbl Banana Bread Cookies with Cream Cheese Glaze
- Total Time: 45 minutes
- Yield: 18 large cookies
- Diet: Vegetarian
Description
These Crumbl Banana Bread Cookies combine the moist texture of banana bread with the soft, buttery feel of a cookie, topped with a tangy-sweet cream cheese glaze.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- Optional: 1/2 cup chopped walnuts or chocolate chips
- Glaze:
- 8 oz cream cheese, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, to reach spreadable consistency
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then stir in mashed bananas and vanilla. Fold in sour cream or yogurt until combined.
- Gradually add the flour mixture to the wet ingredients and mix until just combined. Stir in walnuts or chocolate chips if using.
- Using a 1/4-cup scoop, place dough 2 inches apart on prepared sheets. Bake for 12–14 minutes or until edges are set and tops are slightly golden.
- Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely before glazing.
- Beat cream cheese and vanilla until smooth. Gradually add powdered sugar until desired sweetness, then thin with milk to a spreadable consistency.
- Spread generously over cooled cookies and let set for 15–20 minutes.
Notes
Use very ripe bananas for the best flavor. Don’t overmix the dough and consider chilling it before baking if your kitchen is warm.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American