Description
Delight in the warm, cozy flavors of Copycat Crumbl Banana Bread Cookies featuring a moist banana-infused cookie base topped with a thick, creamy layer of vanilla cream cheese frosting and crunchy pecans. Perfect for a comforting treat or dessert.
Ingredients
Scale
Banana Bread Cookies
- 1/2 cup thickened banana puree (see instructions below)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all purpose flour
- 1 cup chopped pecans or walnuts, plus more for topping
Cream Cheese Frosting
- 2 Tbsp unsalted butter, room temperature
- 2 Tbsp cream cheese, room temperature
- 2 cups confectioner's sugar
- 1 tsp vanilla extract
- 3 tsp cream or milk, to thin (add more if needed)
Instructions
- Prepare Banana Puree: Mash ripe bananas using a fork until smooth and thickened. Set aside 1/2 cup for the recipe.
- Mix Wet Ingredients: In a large mixing bowl, combine melted unsalted butter, granulated sugar, brown sugar, banana puree, egg, and vanilla extract. Mix until well incorporated and creamy.
- Add Dry Ingredients: Sift together all purpose flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Add Nuts: Fold in 1 cup of chopped pecans or walnuts to the cookie dough, reserving some nuts for topping.
- Chill Dough: Cover the dough and refrigerate for at least 20 minutes to make it easier to handle.
- Preheat Oven: Set the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper.
- Shape Cookies: Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Top each cookie with some reserved chopped nuts.
- Bake Cookies: Bake in the preheated oven for 10 minutes, or until the edges are lightly golden and the centers are set. Remove from oven and cool completely on wire racks.
- Prepare Frosting: In a medium bowl, beat room temperature unsalted butter and cream cheese until smooth and creamy. Gradually add confectioner’s sugar and vanilla extract, beating until fluffy. Add cream or milk, one teaspoon at a time, until desired spreading consistency is reached.
- Frost Cookies: Spread a generous layer of cream cheese frosting on the cooled cookies. Optionally, sprinkle with additional chopped nuts for garnish.
- Serve and Enjoy: Allow frosting to set slightly before serving. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate.
Notes
- Use ripe bananas with plenty of brown spots for the best flavor and sweetness in the banana puree.
- You can substitute walnuts for pecans if preferred.
- Make sure the cream cheese and butter are at room temperature to ensure smooth frosting without lumps.
- Chilling the dough before baking helps prevent spreading and keeps the cookies thick and soft.
- For a dairy-free option, substitute the butter and cream cheese frosting with vegan alternatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 263 kcal
- Sugar: 26 g
- Sodium: 43 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 29 mg
