My first time making these Crumbl-style banana bread cookies, I was impressed by how banana bread flavor shows up in a single-bite cookie. They’re soft, slightly chewy, and topped with a tangy cream cheese glaze that feels indulgent without being fussy. If you like banana bread but want cookies for brunch, lunchboxes, or a portable dessert, this is the recipe to try — it’s a very approachable riff that eats like mini loaves. For another banana-bread-inspired bakeshop-style option, try this cinnamon swirl banana bread recipe for a different take.
Why you’ll love this dish
These cookies capture the best parts of banana bread in a quick bake. A few reasons to make them:
- They use just two ripe bananas, so they’re a perfect rescue for overripe fruit.
- The dough comes together fast and bakes in 10–12 minutes, great for last-minute treats.
- Cream cheese glaze adds a bright, creamy finish that keeps the cookies from feeling too dense.
- Kid-approved and portable — ideal for school lunches, potlucks, or coffee breaks.
They’re especially nice for weekend brunches, dessert trays, or when you want comfort-bake flavor without committing to a whole loaf.
Step-by-step overview
You’ll cream butter and sugars, mix in mashed banana, then fold in dry ingredients. Dough is dropped by tablespoonfuls and baked until edges are set. While cookies cool, whip a simple cream cheese glaze and spread or drizzle it on the cooled cookies. Total active prep is about 15–20 minutes, plus baking and cooling.
What you’ll need
- 2 ripe bananas, mashed (very ripe with brown speckles for best sweetness)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Glaze
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk or milk alternative
- 1 teaspoon vanilla extract
Notes and substitutions
- Use mashed frozen-thawed bananas if needed; drain any excess liquid before measuring.
- Swap brown sugar for all granulated if you prefer less molasses flavor; expect a slightly less tender crumb.
- For dairy-free glaze, use a dairy-free cream cheese and plant milk.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with the granulated and brown sugar until light and fluffy.
- Mix in the mashed bananas, then add the egg and vanilla. Stir until evenly combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir just until no streaks of flour remain.
- Fold in chocolate chips if using.
- Drop rounded tablespoonfuls of dough onto the prepared sheet. Leave about 2 inches between cookies.
- Bake 10 to 12 minutes. The edges should be lightly golden and the centers set but still soft.
- Remove the pan from the oven. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- While cookies cool, beat the softened cream cheese with powdered sugar, milk, and vanilla until smooth and spreadable. Spread or drizzle the glaze over fully cooled cookies. Allow glaze to set 10 to 15 minutes before stacking or packing.
Best ways to enjoy it
These cookies work well warm or at room temperature. Serve them:
- With a cup of coffee or tea for an afternoon treat.
- As part of a brunch spread alongside fruit, yogurt, and savory items. For a savory main that complements these sweet cookies, try pairing them with creamy herb chicken with mashed potatoes for a comforting brunch or potluck menu.
- Boxed for lunches or as a bake sale favorite.
For serving, place a small dollop of glaze on each cookie, or pipe it for a prettier finish. Sprinkle a few chopped walnuts on top if you like crunch.
Storage and reheating tips
- At room temperature: Store glazed cookies in an airtight container for up to 2 days to keep them soft.
- Refrigeration: If your kitchen is warm or the glaze contains cream cheese, refrigerate for up to 5 days. Bring cookies to room temperature before serving for best texture.
- Freezing: Freeze unglazed cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw, then make the glaze and spread it on before serving.
- Reheating: Warm a cookie for 8–10 seconds in the microwave to bring back a just-baked feel. Avoid microwaving glazed cookies for long or they’ll get soggy.
Follow basic food safety: discard cookies left out more than 2 hours if your kitchen is above 40°F and you refrigerated the glaze or used perishable toppings.
Helpful cooking tips
- Use very ripe bananas. The riper they are, the stronger the banana flavor and the less additional sugar you may need.
- Don’t overmix once you add the flour. Stop when streaks disappear to keep cookies tender.
- If your dough is too sticky to scoop, chill it 15 minutes. That helps form neater rounds and reduces spreading.
- For uniform cookies, use a small cookie scoop or tablespoon measure.
- Let cookies cool fully before glazing. Warm cookies will melt the cream cheese and make the glaze runny.
Recipe variations
- Chocolate banana: Increase chocolate chips to 3/4 cup and fold in chopped dark chocolate for a richer bite.
- Nutty banana: Fold in 1/2 cup chopped walnuts or pecans for crunch.
- Oat-studded: Replace 1/2 cup flour with 1/2 cup old-fashioned oats for heartier texture.
- Maple glaze: Swap the vanilla in the glaze for 1/2 teaspoon maple extract and reduce powdered sugar by 1–2 tablespoons for a looser drizzle.
- Vegan: Use vegan butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and dairy-free cream cheese in the glaze. Expect slightly different texture.
Common questions
How ripe should the bananas be?
Bananas should be heavily speckled or mostly brown for best sweetness and flavor. Less ripe bananas will produce a milder banana taste and may need a touch more sugar.
Can I make the dough ahead of time?
Yes. Refrigerate the dough in an airtight container for up to 24 hours. Bring it to room temperature before scooping and baking. You can also freeze scooped dough on a tray, then store in a bag and bake from frozen—add 1–2 minutes to the bake time.
Is the cream cheese glaze safe to leave at room temperature?
Because the glaze contains cream cheese, do not leave glazed cookies unrefrigerated for more than 2 hours. If serving at a party, keep them chilled until just before serving or use a cream-cheese-style frosting made with stabilized cream cheese if you need a longer window.
Can I make these egg-free?
Yes. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) as a substitute. Texture will be slightly denser but still tasty.
How do I prevent flat cookies?
Chill the dough briefly before baking if your kitchen is warm. Also make sure your baking soda and baking powder are fresh; old leavening can lead to poor rise.
Crumbl-Style Banana Bread Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with the granulated and brown sugar until light and fluffy.
- Mix in the mashed bananas, then add the egg and vanilla. Stir until evenly combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir just until no streaks of flour remain.
- Fold in chocolate chips if using.
- Drop rounded tablespoonfuls of dough onto the prepared sheet, leaving about 2 inches between cookies.
- Bake for 10 to 12 minutes, until edges are lightly golden and the centers are set but still soft.
- Remove the pan from the oven. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- While cookies cool, beat the softened cream cheese with powdered sugar, milk, and vanilla until smooth and spreadable.
- Spread or drizzle the glaze over fully cooled cookies. Allow glaze to set for 10 to 15 minutes before stacking or packing.
