My Perfect Copycat Crumbl Banana Bread Cookies

My Perfect Copycat Crumbl Banana Bread Cookies (With That Insane Cream Cheese Frosting!)

Okay, real talk – I’ve been absolutely obsessed with recreating these Crumbl banana bread cookies for months now. Like, to the point where my family was genuinely concerned about my mental state.

But here’s the thing… I finally nailed it. And I’m not even being dramatic when I say these might actually be better than the original. My husband took one bite and immediately asked if I could make them for his work potluck. Coming from the guy who usually just grunts when I ask about my baking experiments, that’s basically a standing ovation.

The secret? It’s all about getting that perfect banana bread cookies texture – soft and cakey like actual banana bread, but still holding together like a proper cookie. Plus, that cream cheese frosting? Chef’s kiss – it’s everything you want it to be and more.

Why These Copycat Crumbl Banana Bread Cookies Will Become Your New Obsession

Look, I’ve tried probably fifteen different banana bread cookies recipe variations over the past few months. Some were too dense, some spread into pancakes, and one batch was so sweet I’m pretty sure my teeth hurt just looking at them.

But these? These are soft banana bread cookies perfection. They taste exactly like a slice of your favorite banana bread, but in convenient cookie form with that gorgeous swirl of cream cheese frosting on top. The texture is spot-on – slightly cakey but not crumbly, with little pockets of mashed banana throughout.

My neighbor’s teenage daughter (who’s basically a walking Crumbl advertisement) tried these last week and literally said “Wait, you made these?” Not gonna lie, I was pretty proud of that reaction.

And can we talk about how much money this saves? A single Crumbl cookie costs like $5, but I can make a dozen of these for maybe $8. My wallet is significantly happier.

The Secret to Perfect Soft Banana Bread Cookies

Now, here’s where most homemade banana bread cookies recipes go wrong – they either don’t use enough banana (so they taste like regular sugar cookies with a hint of banana), or they use too much and the cookies fall apart.

The magic ratio I figured out after way too much trial and error? You need exactly 1 cup of mashed banana for the cookie base. Not ¾ cup, not 1¼ cups – exactly one cup. And it has to be from super ripe bananas. Like, the ones that look embarrassingly brown and mushy that you’d normally throw away.

Also – and this is crucial – you have to let the cookie dough rest in the fridge for at least 30 minutes before baking. I know, I know, more waiting. But it makes all the difference in getting that perfect thick, bakery-style texture.

The key is—oh wait, I almost forgot the most important part—DO NOT overbake these. They should look slightly underdone when you take them out, all soft and pale in the center. They’ll continue cooking on the hot pan and end up perfectly soft and chewy.

Ingredients for the Best Crumbl Banana Bread Cookies

For the Cookies:

• 1/2 cup unsalted butter, melted and cooled slightly
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 cup mashed ripe bananas (about 3 medium bananas – use the really spotty ones!)
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp nutmeg (trust me on this)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened (don’t even think about using low-fat)
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream (to get the perfect consistency)
• Pinch of salt
• 1/2 cup chopped pecans for topping (optional but highly recommended)

Pro shopping tip: Make sure your cream cheese is actually room temperature. I learned this the hard way when I tried to rush it and ended up with lumpy frosting. Room temperature means you can easily press your finger into it.

Step-by-Step Instructions for Copycat Crumbl Banana Bread Cookies

Step 1: Start by mashing those overripe bananas in a large bowl. Don’t make them completely smooth – you want some small chunks for texture. This is not the time for perfectionism.

Step 2: Add the melted (but not hot) butter to the mashed bananas, followed by both sugars. Mix until combined. The mixture will look kind of gloppy and weird – that’s exactly what we want.

Step 3: Beat in the egg and vanilla extract until everything’s well combined. The mixture should lighten up a bit and look creamy.

Step 4: In a separate bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. Gradually add this to the wet ingredients, mixing just until you don’t see dry flour anymore. DO NOT overmix – seriously, stop the second it comes together.

Step 5: Cover the bowl with plastic wrap and chill for at least 30 minutes. I usually prep the frosting during this time because I have zero patience.

Step 6: Preheat your oven to 350°F and line baking sheets with parchment paper. Using a large cookie scoop (about 3 tablespoons), drop the dough onto the prepared sheets, spacing them about 3 inches apart. These babies spread quite a bit.

Step 7: Bake for 11-13 minutes until the edges are just set but the centers still look slightly underbaked and shiny. They’ll look too soft – resist the urge to bake longer! Let them cool on the baking sheet for 10 minutes before transferring.

Step 8: While the cookies cool, make that incredible frosting. Beat the softened cream cheese and butter until smooth and fluffy, about 3 minutes. Gradually add the powdered sugar, then vanilla, cream, and salt. Beat until it’s perfectly smooth and spreadable.

Step 9: Once the cookies are completely cool, generously frost each one and sprinkle with chopped pecans if using. Store in the fridge – the frosting needs to stay cold.

Pro Tips for Ultimate Banana Bread Cookie Success

Okay, so here’s some stuff I learned through countless failed attempts:

Use the grossest looking bananas you can find. I’m talking black spots, mushy texture, the ones you’d normally compost. These have the most intense banana flavor and natural sweetness.

Don’t skip the nutmeg. I almost left it out of the first batch because I thought it was unnecessary, but it adds this warm, spicy depth that makes all the difference.

The frosting consistency matters. You want it thick enough to pipe or spread, but not so thick it tears the cookies when you’re frosting them. Add cream gradually until it’s perfect.

Wait, one more thing – these cookies are actually better the next day after the flavors have had time to meld. Store them in an airtight container in the fridge, and they’ll stay soft and perfect for about a week.

Actually, you know what? I discovered by accident that these freeze amazingly well. Just freeze the cookies without frosting, then thaw and frost when you’re ready to serve. The texture stays perfect.

Why These Beat the Real Crumbl Banana Bread Cookies

Look, I love Crumbl (obviously, or I wouldn’t have spent months perfecting this copycat), but these easy banana bread cookies have some serious advantages:

First, they’re fresh. Like, actually made-in-your-kitchen-this-morning fresh, not sitting-under-lights-for-who-knows-how-long fresh. Second, you can control the sweetness level – Crumbl’s version is almost too sweet for me, while these have a perfect balance.

Plus, you know exactly what’s going into them. No weird preservatives or ingredients you can’t pronounce. Just good, honest cookie ingredients that happen to create magic when combined properly.

My coffee-obsessed coworker tried these and said they’re “like banana bread and a cinnamon roll had a baby.” I’m pretty sure that was meant as a compliment, and honestly, it’s not wrong.

Have you ever tried making copycat recipes before? I swear I’ve become slightly addicted to recreating expensive bakery treats at home. There’s something so satisfying about nailing a recipe that costs a fraction of the original price.

Storage and Make-Ahead Tips

These thick banana bread cookies are perfect for making ahead, but here’s the thing – you want to store the frosted cookies in the refrigerator. The cream cheese frosting needs to stay cold, and honestly, I think they taste even better chilled.

They’ll keep in an airtight container in the fridge for up to a week, though they never last that long in my house. For longer storage, freeze the unfrosted cookies for up to 3 months, then thaw and frost when you’re ready to serve.

Pro tip I learned the hard way: if you’re taking these to a party or potluck, transport them in a cooler with ice packs. The frosting will melt in a hot car faster than you can say “banana bread.”

The Final Verdict on These Banana Bread Cookies

Here’s the honest truth – these cookies are absolutely ridiculous in the best possible way. They’re thick, soft, incredibly flavorful, and that cream cheese frosting is like eating a cloud of perfection.

They taste like comfort food and childhood memories and everything good about homemade desserts. They’re the kind of cookies that make your house smell amazing while they’re baking and make people ask for the recipe before they’ve even finished chewing.

Now I’m definitely craving these again just from writing about them. This always happens when I blog about my favorite recipes – my brain immediately starts planning the next batch.

Let me know how yours turn out! And seriously, don’t skip the nutmeg or the chilling time. Your taste buds will thank you later.

Happy baking! (and may your bananas always be perfectly overripe) 🍌🍪