Crumbl Banana Bread Cookies (Soft, Thick & Bakery-Style Copycat)
These Crumbl Banana Bread Cookies are soft, thick, and perfectly moist with real mashed bananas, warm cinnamon, and rich brown sugar flavor. Inspired by the famous Crumbl cookie, this bakery-style copycat recipe delivers a tender, melt-in-your-mouth texture with lightly crisp edges and a soft center. Perfect for using up overripe bananas, these banana bread cookies are easy to make and topped with a sweet glaze or crumb topping for that signature Crumbl look. Ideal for dessert, snacking, or sharing, this recipe brings the comforting flavor of banana bread into a delicious cookie form.
Servings 8 large cookies
Calories 320kcal
Cost $5 for entire recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop (large, about ¼ cup)
- Whisk
- Spatula
Ingredients
Cookies
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- ⅓ cup mashed ripe banana
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Streusel (Optional)
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- ¼ teaspoon cinnamon
- 2 tablespoons cold butter cubed
Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, make the streusel by mixing flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter until crumbly. Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
- Add the egg and mix until combined. Mix in the mashed banana and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Scoop large dough balls (about ¼ cup each), roll gently, and slightly flatten into thick discs. Place on the prepared baking sheet 2–3 inches apart.
- Press the streusel topping lightly onto the tops of each cookie.
- Bake for 11–13 minutes, until the edges are set and the centers remain soft.
- Let cookies cool on the baking sheet for 10 minutes before transferring.
- In a small bowl, whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle lightly over cooled cookies.
Notes
- Use very ripe bananas with brown spots for the best flavor and natural sweetness. Underripe bananas will make the cookies less flavorful.
- Do not overmeasure the banana. Stick to about ⅓ cup mashed banana to keep the cookies thick and bakery-style. Too much banana can make them spread too much and turn cakey.
- Cornstarch is key for achieving that soft, thick Crumbl-style texture. Don’t skip it if you want a tender center.
- For best results, cream the butter and sugars well for 2–3 minutes. This step helps create a soft, fluffy texture instead of dense cookies.
- Slightly underbake the cookies for a soft center. The edges should be set, but the middle should still look slightly underdone when removed from the oven.
- Make large cookies (about ¼ cup dough each) to get the signature Crumbl look and texture. Smaller cookies will bake differently and won’t be as soft in the center.
- Streusel topping adds bakery-style texture and visual appeal, but the cookies are still delicious without it.
- Let cookies cool on the baking sheet first before transferring to avoid breaking, since they are very soft when warm.
- For a stronger banana bread flavor, add an extra pinch of cinnamon or a drop of banana extract (optional).
- Storage: Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat briefly for a fresh-baked texture.