I adore these as a bite-sized twist on the Southern classic, they’re perfect for coffee catch-ups, bake sales, or when you want “just a little something sweet.” They’re plush and fragrant with ripe banana, crushed pineapple, and warm cinnamon, and because the batter comes together with a whisk (no mixer needed), they’re wonderfully low-fuss. I love finishing them with a tangy cream cheese swirl and a sprinkle of toasted pecans for that bakery-style look.
Why It’s So Good
All the nostalgic hummingbird flavours – banana, pineapple, cinnamon, and pecans – baked into tender minis that stay incredibly moist, then topped with a silky cream cheese frosting for sweet-tangy balance.
Serves & Timings
Serves: 12 mini cakes · Active Prep: 20 mins · Cook Time: 18–22 mins · Additional Passive Time: 45 mins cooling/frosting · Total Time: ~1 hr 25 mins
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 2 large ripe bananas, mashed (about 1 cup)
- ½ cup neutral oil (canola/vegetable)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup crushed pineapple, well-drained
- ½ cup finely chopped pecans (plus extra for garnish)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 2–2½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1–2 tsp milk or pineapple juice (only if needed to loosen)
Method
- Heat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease a 12-cavity mini bundt pan. (Optional: toast pecans on a tray for 5–7 minutes until fragrant; cool and chop.)
- In a large bowl, whisk flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, and salt.
- In a second bowl, whisk mashed bananas, oil, eggs, and vanilla until smooth. Stir in the drained crushed pineapple.
- Add wet ingredients to dry; fold gently until just combined. Fold in pecans—do not overmix.
- Divide batter between cavities (about ¾ full). Bake muffin minis 18–20 minutes or mini bundts 20–22 minutes, until a toothpick comes out with a few moist crumbs.
- Cool 10 minutes in the pan, then transfer to a rack to cool completely before frosting. (For mini bundts, loosen edges and invert after 10 minutes.)
- Frosting: beat cream cheese and butter until smooth. Beat in vanilla and salt, then gradually add powdered sugar until fluffy. If needed, loosen with 1–2 tsp milk or pineapple juice.
- Pipe or spoon frosting onto cooled cakes. Finish with a sprinkle of chopped pecans and a pinch of cinnamon.
Tips & Variations
- Tip: Use very ripe bananas (lots of brown spots) for the best flavour and moisture.
- Tip: Drain pineapple well; excess liquid can make cakes dense.
- Variation (Nut-Free): Skip pecans and add ½ cup shredded coconut or extra pineapple.
- Variation (Gluten-Free): Use a 1:1 gluten-free baking blend and add 2 tbsp milk if batter seems thick.
Compact Nutrition (Per Serving — Approximate)
Calories: 360 · Protein: 5g · Fat: 20g · Carbs: 41g · Fibre: 2g
FAQ
Q: Can I bake these as cupcakes instead of mini bundts?
A: Yes, use a lined muffin tin and bake 18–20 minutes; frost once cooled.
Q: Can I make them ahead?
A: Bake cakes a day ahead and store airtight at room temp; frost before serving. Frosted cakes keep 2–3 days refrigerated.
Q: Can I freeze them?
A: Freeze unfrosted cakes up to 2 months; thaw, then frost fresh.
Irresistible Mini Hummingbird Cakes (Banana, Pineapple & Cream Cheese Frosting)
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Ingredients
Method
- Heat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease a 12-cavity mini bundt pan. (Optional: toast pecans on a tray for 5–7 minutes until fragrant; cool and chop.)
- In a large bowl, whisk flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, and salt.
- In a second bowl, whisk mashed bananas, oil, eggs, and vanilla until smooth. Stir in the drained crushed pineapple.
- Add wet ingredients to dry; fold gently until just combined. Fold in pecans—do not overmix.
- Divide batter between cavities (about ¾ full). Bake muffin minis 18–20 minutes or mini bundts 20–22 minutes, until a toothpick comes out with a few moist crumbs.
- Cool 10 minutes in the pan, then transfer to a rack to cool completely before frosting. (For mini bundts, loosen edges and invert after 10 minutes.)
- Frosting: beat cream cheese and butter until smooth. Beat in vanilla and salt, then gradually add powdered sugar until fluffy. If needed, loosen with 1–2 tsp milk or pineapple juice.
- Pipe or spoon frosting onto cooled cakes. Finish with a sprinkle of chopped pecans and a pinch of cinnamon.
Nutrition
Notes
- Tip: Use very ripe bananas (lots of brown spots) for the best flavour and moisture.
- Tip: Drain pineapple well; excess liquid can make cakes dense.
- Variation (Nut-Free): Skip pecans and add ½ cup shredded coconut or extra pineapple.
- Variation (Gluten-Free): Use a 1:1 gluten-free baking blend and add 2 tbsp milk if batter seems thick.
A: Yes, use a lined muffin tin and bake 18–20 minutes; frost once cooled. Q: Can I make them ahead?
A: Bake cakes a day ahead and store airtight at room temp; frost before serving. Frosted cakes keep 2–3 days refrigerated. Q: Can I freeze them?
A: Freeze unfrosted cakes up to 2 months; thaw, then frost fresh.
