If you love the comforting taste of banana bread but want a fun twist, these Crumbl banana bread cookies are exactly what you need. They're soft, moist, and packed with banana flavor, making them a perfect treat to bake and share.
This recipe combines the best elements of classic banana bread and melt-in-your-mouth cookies, giving you a delightful dessert that’s easy to make and impossible to resist. Let’s dive into creating these delicious Crumbl banana bread cookies for your next baking adventure.
Why You'll Love This Recipe
- Soft, chewy texture that melts in your mouth.
- Moist banana flavor from ripe bananas and brown sugar.
- Quick and simple ingredients you likely have on hand.
- Perfect for snacks, dessert, or sharing with friends and family.
- Easy to customize with nuts or chocolate chips if desired.
Ingredients
Gather these ingredients to create your delightful Crumbl banana bread cookies.
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup white chocolate chips or semisweet chocolate chips (optional)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 18 cookies
- Calories: Approximately 140 per cookie
How to Make Crumbl Banana Bread Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg, mashed bananas, and vanilla extract to the bowl, mixing until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing.
- If using, fold in the chopped nuts and chocolate chips evenly into the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough 2 inches apart onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Results
- Use very ripe bananas for maximum flavor and moisture.
- Don’t overmix the dough to keep cookies tender and soft.
- Chill the dough for 30 minutes if it feels too sticky to handle.
- Try swapping nuts or chips to suit your flavor preferences.
- Store leftovers in an airtight container to maintain freshness.
Storage and Reheating
Store your Crumbl banana bread cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week.
To freeze, wrap cookies individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Reheat frozen or refrigerated cookies in a preheated 300°F oven for 5-7 minutes to restore softness and warmth.
Frequently Asked Questions
Can I use overripe bananas for this recipe?
Yes! Overripe bananas are ideal because they’re sweeter and softer, which enhances the flavor and texture of the cookies.
Can I substitute the butter with oil?
You can substitute melted coconut oil or vegetable oil, but the texture might be slightly less tender and the flavor less rich compared to butter.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free. You can try a gluten-free flour blend, but results may vary.
How do I make these cookies dairy-free?
Replace the butter with a dairy-free margarine or coconut oil and use dairy-free chocolate chips if adding them. This will keep the cookies moist and delicious.