If you love banana bread, you’re going to fall head over heels for these Crumbl-style Banana Bread Cookies! They’re everything you love about the classic quick bread—moist, sweet, and full of banana flavor—transformed into soft, chewy cookies. Topped with a rich cream cheese glaze, they’re the perfect balance of cozy comfort and indulgent treat.
🍌 Why You’ll Love These Cookies
- Banana bread flavor in cookie form – soft, sweet, and irresistible
- Cream cheese glaze adds a luscious, tangy finish
- One bowl, no fuss – ready in under 30 minutes
- Perfect for gifting or snacking – a guaranteed crowd-pleaser!
🧾 Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup mashed ripe bananas (about 2 small bananas)
- ½ cup chopped walnuts (optional)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
⏲️ Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 20 cookies
👩🍳 How to Make Banana Bread Cookies
1. Prep the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. Cream Butter & Sugars:
In a large mixing bowl, beat the softened butter with the granulated and brown sugars until light and fluffy.
4. Add Wet Ingredients:
Mix in the egg and vanilla extract until fully combined. Then stir in the mashed bananas.
5. Combine Wet & Dry:
Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Fold in walnuts, if using.
6. Scoop & Bake:
Drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 10–12 minutes or until the edges are lightly golden.
7. Cool:
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Make the Glaze:
Beat cream cheese until smooth. Add powdered sugar, milk, and vanilla, mixing until smooth and pourable. Adjust milk to reach desired consistency.
9. Glaze & Serve:
Drizzle or spread glaze over cooled cookies. Enjoy immediately or let glaze set for 15–20 minutes.
💡 Tips & Tricks
- Use ripe bananas with brown spots for best flavor and texture.
- Don’t overmix the dough—mix just until combined to avoid tough cookies.
- Add-ins welcome: Try chocolate chips, pecans, or dried cranberries for a fun twist!
- Too thick glaze? Add more milk 1 tsp at a time. Too thin? Add extra powdered sugar.
❄️ Storage Tips
- Room Temp: Store cookies in an airtight container for up to 3 days.
- Refrigerator: Store glazed cookies in the fridge for up to 1 week.
- Freeze Dough: Scoop dough onto a tray and freeze. Once solid, transfer to a freezer bag. Bake from frozen, adding 2–3 minutes.
🧁 FAQ
Can I use gluten-free flour?
Yes! A 1:1 gluten-free baking flour works well, though texture may vary slightly.
Can I skip the glaze?
Absolutely! The cookies are sweet and flavorful on their own, though the glaze adds a delicious touch.
Can I make these vegan?
Try swapping the butter for vegan butter and the egg for a flax egg. Use dairy-free cream cheese for the glaze.
❤️ Final Thoughts
These Banana Bread Cookies with Cream Cheese Glaze are a cozy, creative twist on a classic favorite. Whether you’re baking them for a gathering, gifting them to a friend, or simply treating yourself, they’re a guaranteed win.