Copycat Crumbl Banana Bread Cookies
Copycat Crumbl banana bread cookies are warm and cozy with a thick layer of cream cheese frosting topped with crushed pecans ~ Deeeeeelish!
Servings: 1.5 dozen
Ingredients
- 1/2 cup thickened banana puree (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 the cookies
frosting
- 2 Tbsp unsalted butter, room temperature
- 2 Tbsp cream cheese, room temperature (or at least not cold)
- 2 cups confectioner's sugar
- 1 tsp vanilla
- 3 tsp cream or milk to thin, add more if needed
Instructions
banana puree
- Basically you want to take a cup of banana puree and reduce it down to 1/2 cup. Take 2 ripe bananas and mash well or process in a food processor until smooth. This should be about one cup. Put in a small saucepan and bring to a boil. When the mixture comes to a boil set the timer for 10 minutes. Boil gently, stirring often to prevent sticking, until the puree thickens and turns darker. You will be able to see the bottom of the pan when you scrape your spoon across the bottom. Be careful because fruit purees are very hot and they tend to sputter! Let cool and then measure out 1/2 cup for this recipe. Note: this can be done the day before, just chill in the refrigerator.
cookies
- Preheat oven to 375F. Line cookie sheets with parchment paper.
- Blend together the melted butter, granulated sugar, and brown sugar until smooth. Beat in the egg, then the cooled banana puree, vanilla, and cinnamon.
- Blend in the baking soda and salt, then fold in the flour and chopped nuts. Blend just until everything is well combined, but don't over beat your cookie batter.
- Use a 1 3/4 inch cookie scoop to portion out the dough. Roll into a ball and set on prepared cookie sheet, 2 inches apart. Flatten out slightly with your fingers. Note: I like to lightly oil my hands to make this easier, the dough is sticky.
- Bake for 10-11 minutes, just until the cookies are no longer shiny. Let cool on the pan for a few minutes before transferring to a rack.
- While the cookies are cooling make the frosting. Beat all the ingredients together until smooth and creamy. Add a little more milk if it seems too thick, or add a bit more sugar if it seems too thin.
- When the cookies are completely cooled, frost generously with cream cheese frosting and top with crushed nuts.
Notes
Store leftover cookies in the refrigerator because they have cream cheese in the frosting. They will keep about 3-4 days. The cookies can be frozen for longer storage.
Nutrition
Calories: 263 kcal · Carbohydrates: 38 g · Protein: 3 g · Fat: 12 g · Saturated Fat: 5 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Trans Fat: 0.3 g · Cholesterol: 29 mg · Sodium: 43 mg · Potassium: 81 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 242 IU · Vitamin C: 1 mg · Calcium: 19 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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