Crumbl Banana Bread Cookies with Cream Cheese Glaze
These soft and chewy cookies infused with mashed bananas and topped with a rich cream cheese glaze bring the delightful flavor of banana bread to a sweet treat.
Ingredients
For the cookies
- 2 pieces ripe bananas, mashed Use overripe bananas for better sweetness.
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Can substitute for whole wheat flour.
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon Can add nutmeg for variation.
- 1 cup chocolate chips (optional) Add for extra sweetness.
For the cream cheese glaze
- 8 oz cream cheese, softened
- 1 cup powdered sugar Adjust to taste for sweetness.
- 1 tablespoon milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the mashed bananas, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add this dry mixture to the wet ingredients and stir until just combined. Fold in chocolate chips if desired.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
Baking
- Bake for 10-12 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Making the Glaze
- For the cream cheese glaze, beat together the softened cream cheese, powdered sugar, and milk until smooth and creamy.
- Drizzle the glaze over the cooled cookies and enjoy!
Notes
These cookies are best fresh but can be stored in an airtight container at room temperature for 3-4 days, or frozen for up to 3 months.