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This Crumbl banana cream pie is made with a buttery cookie topped with a smooth and creamy vanilla banana pudding in the center. This is then topped with a cute little vanilla wafer to finish it all off. It will remind you of one of your favorite banana cream pies ever!
This post is sponsored by my friends over at Imperial Sugar. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Lifestyle of a foodie possible.
Today, I am bringing you this week’s Crumbl flavor, the banana cream pie. Sure I am not the biggest banana cream pie lover, especially if it doesn’t involve any dulce de leche but hey, you asked for it so I knew I had to deliver.
I made this recipe with very similar ingredients to what the Crumbl cookies website had and it turned out as similar as could be.
This is the best Banana cream pie cookies
The buttery sugar cookie base is similar to the base of the Crumbl pecan pie cookies. This time though, I used butter vanilla emulsion to really get that buttery flavor out. At the end of the day it is supposed to be the pie crust, so the more buttery the better!
The filling though is what will take this cookie up a notch. It is made with a simple vanilla pudding mix that has bananas and cool whip folded into it to really bring out that richness. I am so excited for you to give it a try if you’re a banana cream pie lover because I know this will hit the spot!
Why you need to make this recipe!
- It is super buttery and creamy at the same time.
- These cookies are fun to make for parties or celebrations.
- You can make these cookies ahead of time and enjoy them the next day since they’re supposed to be served chilled.
- This Crumbl banana cream pie recipe is the perfect recipe for whenever you’re craving this delicious sweet treat but don’t want to wait months for Crumbl to bring it back.
Table of Contents
- This is the best Banana cream pie cookies
- Why you need to make this recipe!
- Ingredients for this Crumbl banana cream pie cookie recipe
- Why Imperial Sugar?
- How to make Crumbl banana cream pie cookies
- SIGN UP TO OUR MAILING LIST GET A FREE WEEKLY MEAL PLANNER AND RECIPE CARD!
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- More recipes you’ll love
- Frequently asked questions – FAQ
- Crumbl banana cream pie cookies
- Crumbl banana cream pie cookies Recipe
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- If you enjoyed this Crumbl banana cream pie cookie recipe make sure to pin it for later!
Ingredients for this Crumbl banana cream pie cookie recipe
Here are the ingredients you will need to make this Crumbl banana cream pie cookie. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– Use softened butter for the base of these cookies.
- Oil– Use either vegetable or canola oil for these cookies.
- Imperial Sugar granulated sugar & Imperial Sugar powdered sugar– The granulated and powdered sugar work together to sweeten the cookie base.
- Egg– The egg is the binding agent in your sugar cookies or pie crust cookies.
- Butter Vanilla Emulsion– This emulsion will give you that Crumbl bakery signature flavor.
- Salt– The salt will help balance out the sweetness of these cookies.
- Baking powder– The baking powder will give a little height to these cookies.
- Vanilla pudding mix– To make a traditional lazy girl banana pudding it all starts with a vanilla pudding base.
- Milk– The milk is what we will mix with the pudding to thicken it.
- Cool whip– The cool whip will get folded into the pudding mixture to make it even creamier.
- Bananas– The bananas will give our pudding that banana flavor we all love.
- Nilla wafer– Can’t have banana pudding without the nilla wafers.
Why Imperial Sugar?
I love using Imperial sugar in my cookies because it always yields something super soft and chewy with just the right amount of sweetness.
The fine Imperial Sugar granulated sugar mixes so well with the butter to create a lighter cookie base, perfect for holding your banana cream pudding on top!
How to make Crumbl banana cream pie cookies
This is how you can make Crumbl banana cookies Make sure to scroll down to the recipe card for the full detailed instructions!
Make the banana cream filling first
- Whisk the milk, vanilla extract, and pudding together until combined and slightly thickened or for about 2-3 minutes.
- Fold in the whipped topping.
- Mix in the chopped bananas, cover in saran wrap and place in the fridge to chill while you make your cookies.
Make the cookie crust base
- Cream the butter, oil, and both sugars until creamy.
- Add in the egg, butter vanilla emulsion, and mix again until smooth.
- Mix in the dry ingredients just until the flour disappears.
- Scoop out 9 equally sized cookie dough balls, now flatten them gently with the palm of your hand then press the center with a 1/4 cup measuring cup.
- Bake in the preheated oven, chill the cookies then top with the banana pudding mix and a nilla wafer.
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More recipes you’ll love
- Crumbl Banana Bread Cookies with Cream Cheese Glaze
- The most Buttery Upside Down Banana Cake
- Easy Brown Butter Banana Bread
Frequently asked questions – FAQ
How to store crumbl banana bread cookies?
These cookies can be stored in an air-tight container in the fridge for up to 4 days. Since they are supposed to be served chilled, you can pull them right out of the fridge and enjoy them as is, no need to let them warm up.
Can I make these cookies ahead of time and keep them super fresh?
Absolutely, the best thing to do if you want to make your cookies ahead of time and keep your cookies really fresh would be to store everything separately and assemble the cookies once you’re ready to serve.
Store the cookie base in an air-tight container at room temperature, and store the banana pudding filling in the fridge in an air-tight container as well.
Can I make catering-sized Crumbl banana cream pie cookies?
Absolutely!
Instead of making 9 large ones, make 16 smaller ones and bake them for 7 minutes instead of 9 minutes. You can top the cookies with the banana pudding as you would the large ones.
Crumbl banana cream pie cookies
If you made these Crumbl banana cream pie cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Crumbl banana cream pie cookies
Ingredients
- 1/2 cup butter softened
- 1/3 cup oil vegetable or canola oil
- 1/2 cup Imperial Sugar granulated sugar
- 1/4 cup Imperial Sugar powdered sugar
- 1 egg at room temperature
- 2 tsp Butter vanilla emulsion
- 2 & 1/3 cup flour
- 1/4 tsp salt
- 1 tsp baking powder
Banana cream pie filling
- 1/2 package instant vanilla pudding mix Half of 3.4 oz
- 1/2 cup milk
- 1/2 tsp vanilla extract optional
- 4 oz cool whip
- 1 medium banana slightly ripe, chopped roughly
- Nilla wafers for topping
Instructions
Banana cream pie filling
- Whisk the milk, vanilla extract, and pudding together until combined and slightly thickened or for about 2-3 minutes.
- Fold in the whipped topping, then mix in the chopped bananas, cover in saran wrap, and place in the fridge to chill while you make the cookies.
Make the cookie base
- Preheat the oven to 350F then line a baking sheet with parchement pape and set aside.
- Cream the butter, oil, Imperial Sugar granulated sugar, and Imperial Sugar powdered sugar in a large mixing bowl or in a stand mixer.
- Add the egg, and vanilla butter emulsion and mix until combined.
- Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a 1/4 measuring cup, press down the center of the cookie to make a well for the filling.
- Bake for 10 minutes then cool on the baking sheet fully.
- Once the cookies are cooled, top with the banana pudding mixture, Nilla wafer crumbs, and a mini Nilla wafer in the center, and enjoy!
Notes
How to store crumbl banana bread cookies?
These cookies can be stored in an air-tight container in the fridge for up to 4 days. Since they are supposed to be served chilled, you can pull them right out of the fridge and enjoy them as is, no need to let them warm up.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for making it all the way down here 🙂
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what does the oil do for the cookies? I’ve never made a cookie with oil before, so im curious. should they seem as if they are frying in the oven while baking 😐
Hi Tracy! Oil creates a denser texture for the cookies 🙂
Delicious and amazing!!
YAY!
I am making your salted caramel cheesecake cookies today and I think I’m going to make a double batch of the Graham cracker cookies and then put this banana cream toppings on half. Will save me time and I love a good Graham cracker base. Thanks for all of your great recipes!
You’re welcome!
These are literally my new favorite. They are a hit!
SO so happy you enjoyed these!
These were so good! I ate way too many!!
Can I use whipped cream instead cool whip?
You can, I just preferred cool whip because it has a flavor that’s more similar to Crumbl’s.
Just a question: if I make these the day before an event, will the chopped bananas in the pudding turn brown? Any suggestions on how to avoid that?
Thank you!
Hi! Unfortunately, yes they will. The best bet to avoid that is to wrap each cookie tightly in plastic wrap and place them in the fridge or even the freezer. To keep the topping from getting smeared from the plastic wrap, freeze the cookies first on a baking sheet before wrapping to keep the pudding in place.
I made these, and I just want to give props to the owner for always having wonderful recipes for us to try. This was not easy to make & she makes it seem so effortless. 10/10! So flavorful.
I truly appreciate this comment Lauren. Thank you!
About how many tablespoons of cookie dough per cookie?
about 1/4 cup or 4 tablespoons 🙂
What can i substitute cool wipe with? I’m allergic to coconut and it’s now made with coconut oil, where I’m located.
You can use Reddi-wip Original Whipped Dairy Cream 🙂
Looooved this recipe! It was so easy to follow and turned out delicious!
That’s what I like to hear! Enjoy!