Hummingbird Cake Cookies Recipe

Are you so over baking banana bread with those left over-browning bananas? How about making Hummingbird Cake Cookies? This recipe has all the great flavours of a Hummingbird Cake, banana, pecans, cinnamon and pineapple all in one delicious cookie! I’ve used glace pineapple in these cookies rather than the traditional crushed canned pineapple to get delicious tropical nuggets throughout. These cookies have a great cake texture, with a nice cookie crunch edge to them. Decorated with a cream cheese frosting to round off the cookies, you can either decorate them more minimalist with piping stripes over the top or can for more wild design and cover the whole cookie in the frosting. You do you and go for it with the frosting.

Using an ice scoop is a great way to portion out the dough to make sure you get even sized cookies, the mixture will be more of a soft batter than a firm cookie dough. The scoop will still help you to portion out the mix and hopefully unlike my normal cookies from getting bigger and bigger for greedy bakers! You can use a round cookie cutter after baking to scoot the cookies into more uniform rounds when they come out of the oven if you want.

Hummingbird Cake Cookies Recipe with Glass of Milk- Hummingbird Cake Cookies Recipe -

Equipment You'll Need

Ice Cream Scoop
Baking Tray
Cooling Rack
Parchment Paper
Kitchenaid Mixer
Ice Cream Scoop
Baking Tray
Cooling Rack
Parchment Paper
Kitchenaid Mixer
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Hummingbird Cake Cookies Recipe with Glass of Milk-

Hummingbird Cake Cookies Recipe

  • Author: foodnerd4life
  • Total Time: 40 minutes
  • Yield: 12 Cookies 1x


Makes 12 Cookies


  • 115g Unsalted Butter
  • 200g Caster Sugar
  • 1 Large Free Range Egg,
  • 225g Mashed Banana, about 2 1/2 bananas
  • 1tsp Baking Soda
  • 250g Plain Flour
  • Pinch of Salt
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Allspice
  • 55g Pecans, roughly chopped
  • 55g Glace Pineapple, roughly chopped

Cream Cheese Frosting –

  • 50g Unsalted Butter, softened
  • 110g Cream Cheese
  • 250g Icing Sugar


  1. Oven to 175C. Line two baking trays with parchment paper.
  2. Using a stand mixer, cream the butter and sugar until pale and fluffy. Add in the egg and mix until fluffy.
  3. In a bowl, mix the banana and the baking soda, leave for 2 minutes before mixing into the butter/sugar mixture.
  4. In a separate bowl, whisk the flour, salt and spices together. Add to the banana mixture, mix until just combined, don’t overwork the mixture.
  5. Fold in the pecans and chopped glace pineapple into the dough. Using an ice cream scoop, drop scoops well spaced out on the parchment-lined trays. Bake for 11-13 minutes. Allow to cool before frosting the cookies.
  6. While the cookies cool, make the frosting. In a stand mixer, beat the butter until soft, add in the cream cheese and beat again until smooth. Gradually add in the icing sugar and beating until it has all been added in. Either scoop into a piping bag and pipe onto the cool cookies or using a palette knife spread the frosting over the whole cookie.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Hummingbird Cake Cookies -


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