Crumbl Banana Bread Cookies with Cream Cheese glaze
These Crumbl banana bread cookies taste just like a fresh slice of banana bread. They are then topped with the most luscious cream cheese glaze and brown sugar bits to balance out the flavors.
Servings: 7 cookies
Calories: 493Calories
Ingredients
- ½ cup butter softened , salted or unsalted
- ½ cup brown sugar
- 2 tablespoon granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 medium banana very ripe, about ½ cup
- 2 tablespoon sour cream or greek yogurt
- 1 & ½ cup AP flour
- 1 tablespoon corn starch
- ½ teaspoon baking soda
- 2 teaspoon cinnamon
- ¼ teaspoon salt
Cream cheese glaze**
- 3 oz Cream cheese softened
- 2 teaspoon butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoon half and half or milk
Make the brown sugar bits
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 2 teaspoon melted butter unsalted, cooled down a bit
Instructions
Make the Banana bread cookies
- Start by preheating the oven to 350F then line a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, cream the butter, granulated sugar, and brown sugar together until fluffy. Add in the egg, and vanilla, and mix to combine.
- Gently fold in the mashed banana, and the sour cream then mix in the flour, corn starch, baking soda, cinnamon, and salt. Stop stirring as soon as the flour mixture disappears.
- Using a large cookie scooper, scoop out 7 equally sized cookie dough balls, and place them directly on the baking sheet. Bake in the preheated oven for 11-12 minutes then let them cool down on the baking sheet for 20 minutes then transfer to a cooling rack.
Make the cream cheese glaze ** read notes
- In a bowl, cream the cream cheese, and butter together until soft and creamy. Add in the powdered sugar and vanilla extract and beat again until smooth.
- Add in 2 tablespoons of milk or half and half and mix until the glaze is thick enough to be poured or drizzled on top of the cookies. If the glaze is still too thick add ½ tablespoon of milk or half and half at a time and stir.
- Top each cookie with the cream cheese glaze, then decorate with the brown sugar bits.
Make the brown sugar bits
- In a small bowl, stir the brown sugar, cinnamon, salt, and melted butter together until crumbly. Top the cookies with it and enjoy!
Notes
**The cream cheese glaze on the original Crumbl banana bread cookies didn't have much cream cheese flavor and had a more liquidy yet thick texture which leads me to think that they used cream cheese powder in their original recipe. In an effort to keep this recipe easily replicable in your own kitchen, I decided to stick to a regular cream cheese glaze. So the taste will slightly differ from the original cream cheese glaze on their banana bread cookies but will still be delicious nonetheless.
How to store these Crumbl banana bread cookies?
You can store these banana muffin top cookies with cream cheese frosting in an air-tight container in the fridge for up to 4 days. They're still delicious right out of the fridge but you should definitely let them get back to room temperature before enjoying them for maximum enjoyment!Nutrition
Calories: 493Calories | Carbohydrates: 66g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 743mg | Potassium: 209mg | Fiber: 2g | Sugar: 38g | Vitamin A: 704IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 2mg