If you love banana bread and can’t resist soft, bakery-style cookies, these Crumbl Banana Bread Cookies with Cream Cheese Glaze are about to become your new favorite treat. They capture everything you adore about classic banana bread—warm banana flavor, hints of cinnamon, and tender texture—then transform it into a thick, chewy cookie topped with a rich, tangy cream cheese glaze.
Perfect for breakfast treats, dessert platters, or a cozy afternoon snack with coffee, these cookies are easy to make and guaranteed to impress. Every bite is soft, comforting, and indulgently sweet.
Why You’ll Love This Recipe
- Soft and chewy with a cake-like banana bread texture
- Made with real ripe bananas
- Finished with a creamy, tangy cream cheese glaze
- Inspired by Crumbl bakery-style cookies
- Easy to customize with nuts or chocolate chips
Ingredients
For the Banana Bread Cookies
- 1½ 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
How to Make Banana Bread Cookies
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Step 3: Cream Butter and Sugars
In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy.
Step 4: Add Wet Ingredients
Mix in the egg and vanilla extract, then stir in the mashed bananas until fully combined.
Step 5: Combine
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in walnuts if using.
Step 6: Scoop and Bake
Drop heaping tablespoons of dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
Bake for 10–12 minutes, until edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Glaze
Beat the softened cream cheese until smooth. Gradually mix in powdered sugar, milk, and vanilla until the glaze is smooth and drizzle-ready.
Once cookies are completely cool, drizzle or spread glaze over the tops.
Recipe Tips
- Use ripe bananas with brown spots for best flavor
- Don’t overmix once the flour is added to keep cookies soft
- Leave out walnuts for a smoother texture
- Add chocolate chips for an extra indulgent twist
- If glaze is too thick, add milk 1 teaspoon at a time
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerator: Up to 7 days (glaze will firm slightly)
- Freezer: Freeze unglazed cookies for up to 2 months
Frequently Asked Questions
Can I freeze the dough?
Yes! Scoop dough, freeze on a tray, then store in freezer bags. Bake from frozen with 1–2 extra minutes.
Can I make these gluten-free?
You can use a 1:1 gluten-free flour blend, though texture may vary slightly.
Can I skip the glaze?
Absolutely—but the cream cheese glaze is what gives these cookies their signature Crumbl-style finish.
Final Thoughts
These Crumbl Banana Bread Cookies with Cream Cheese Glaze combine the comforting flavors of homemade banana bread with the indulgence of a bakery-style cookie. Soft, sweet, and topped with creamy glaze, they’re perfect for sharing—or keeping all to yourself.