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A delicious and thick banana bread cookie topped off with a thick cream cheese frosting and brown sugar bits on top.
Are you guilty of never knowing how many bananas to buy? I am. It seems as though we either blow through them and need more in the middle of the week or we have 1 or 2 that sit forever until they are overly ripe.
Whenever we have overly ripe bananas I tend to bake them into something. About 75% of the time it’s some form of banana bread but the other 25% of the time I look for something new.
So I was excited to find a recipe for a banana bread cookie. It looks amazing and I loved that it was topped with cream cheese frosting.
- brown sugar
- vanilla paste (I used Taylor & Colledge Vanilla Bean Paste)
- sour cream
- baking soda
To Make the Cookies: Preheat the oven to 350 degrees. In a large bowl cream together the butter and brown sugar. Add in the egg and vanilla and mix well. Fold in the banana and sour cream. Add the flour, cornstarch, baking soda, cinnamon, and salt, and mix until just combined. Scoop 9 equal balls of dough, about 1/4 cup each, onto a baking sheet leaving 2-3 inches between each one. Bake for 12-13 minutes. Remove from oven and let sit on cookie sheet for 10 minutes before removing to a wire cooling rack.
The cookie portion of the recipe was easy to make. It’s a cross between a typical cookie recipe and a banana bread recipe. It uses easy ingredients that I had on hand.
Make sure you leave a decent amount of room between these cookies because they turn out pretty large. The will be soft so be careful when moving them.
How do you ripen a banana?
If you don’t have ripe bananas in the house you can ripen the bananas you do have. Put them in a brown paper bag and close it. They should ripen in 24-36 hours. If you are looking for a faster way preheat the oven to 300 degrees. Bake on a baking sheet for 30 minutes or until the banana peel has blackened and is soft to the touch.
Can I add nuts to these cookies?
You can add nuts. It won’t be the same as the Crumbl Cookies but feel free to add 1/2 cup of chopped nuts to the batter. You can also use chopped nuts on top instead of the brown sugar bits.
Can I freeze these cookies?
You can freeze them after baking and cooling but before frosting them. Wrap them in plastic wrap and then put in a freezer bag. Freeze for up to 3 months. When ready to eat them put them in the refrigerator to thaw overnight then frost in the morning.
How do you store the cookies?
Keep them in an air tight container in the refrigerator for up to 4 days. Eat them right out of the refrigerator or allow them to come to room temperature before enjoying.
After the cookies have cooled you’ll make the cream cheese frosting. It says it’s a glaze but it’s more of a frosting because it has a thicker consistency and you don’t want it falling off of your cookie.
If you have a great cream cheese frosting recipe feel free to use it in place of this recipe. I like that this one is sweet but has a strong cream cheese flavor.
More Cookie Recipes:
- Crumbl New York Cheesecake Cookies
- Sugar Cone Chocolate Chip Cookies
- Soft Brown Sugar Cookies
- Hot Cocoa Cookies
- Cranberry Bliss Cookies
Finally you’ll make the little sugary brown bits that go on top of the cookies. The recipe said to use melted butter but I found that I couldn’t get a nice crumble from melted butter. Using butter that was softened was much easier.
After spreading the frosting on the cookies you’ll sprinkle them with the brown sugar bits. It adds just a bit of sweet and saltiness to the cookies.
These cookies are delicious! They are a cross between a cookie and banana bread and they taste like bananas. The cream cheese frosting adds a bit of tang and sweetness to the cookie. I really enjoyed the brown sugar bits on top.
If you’ve tried my Crumbl Banana Bread Cookies or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
For the Cookies:
- 1/2 c. (1 stick) butter, softened
- 1/2 c. brown sugar
- 1 egg
- 1 teaspoon vanilla extract or paste
- 1 large or 2 small bananas, ripe
- 2 Tablespoons sour cream
- 1 1/2 c. flour
- 1 Tablespoon cornstarch
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
For the Cream Cheese Frosting:
- 3 oz. cream cheese, softened
- 2 Tablespoons butter, softened
- 3/4 c. powdered sugar
- 1 teaspoon vanilla extract or paste
- 1-2 Tablespoons milk
For the brown sugar bits:
- 2 Tablespoons brown sugar
- 1 Tablespoon butter, softened
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees.
- In a large bowl cream together the butter and brown sugar. Add in the egg and vanilla and mix well.
- Mash the banana and fold in the banana and the sour cream.
- Add in the flour, cornstarch, baking soda, cinnamon, and salt. Mix until just combined.
- Scoop out 1/4 cup of dough and place on a baking sheet at least 3 inches apart.
- Bake for 11-13 minutes. Remove from oven and let them cool for 10 minutes on the baking sheet before removing to a cooling rack.
- To make the frosting place the cream cheese and butter in a large bowl. Mix on medium speed with a mixer until the mixture is smooth. Add in the powdered sugar and vanilla and mix until well combined. Add in enough milk to reach your desired consistency and mix until smooth.
- To make the brown sugar bits combine all ingredients in a small bowl and mix until a crumble forms.
- To finish the cookies place 1-2 tablespoons of frosting on top of the cookies and swirl it on top with a spoon. Sprinkle with brown sugar bits.
Recipe adapted from Lifestyle of a Foodie