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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Basically, take 1C banana puree & reduce it down to 1/2C. Take 2 ripe bananas; mash well until smooth. This should yield about 1C. Put in sm. saucepan; boil (10 min.), gently, stirring often to prevent sticking, until puree thickens & turns darker. (You should be able to see bottom of pan when you scrape spoon across bottom.) Be careful because fruit purees are very hot & tend to sputter! Cool; measure out 1/2C for this recipe. (This can be done the day before, just chill in refrigerator.)

Step 2

Line cookie sheets with parchment paper.

Step 3

Blend together melted butter & sugars until smooth. Beat in egg, then cooled banana puree, vanilla, & cinnamon.

Step 4

Blend in baking soda & salt; fold in flour & chopped nuts. Blend just until everything is well-combined, but don't over-beat.

Step 5

Use a 1 3/4” cookie scoop to portion out dough. Roll into balls; place on prepared cookie sheet, 2” apart. Lightly oil hands & flatten cookies out slightly with fingers.

Step 6

Bake (10-11 min.) just until cookies are no longer shiny; cool on pan for a few minutes before transferring to rack.

Step 7

While cookies cool, make frosting: Beat all ingredients together until smooth & creamy. (Add a little more milk if it seems too thick, or add a bit more sugar if it seems too thin.)

Step 8

When cookies are completely cooled, frost generously with cream cheese frosting & top with crushed nuts.

Step 9

Store leftover cookies in refrigerator because they have cream cheese in frosting (3-4 days.) The cookies can be frozen for longer storage.

↑Support creators by visiting their site 😊