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–+ servings
Ella Cooks

Irresistible Mini Hummingbird Cakes (Banana, Pineapple & Cream Cheese Frosting)

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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.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling And Frosting Time 45 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

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
 

Method
  1. 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.)
  2. In a large bowl, whisk flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, and salt.
  3. In a second bowl, whisk mashed bananas, oil, eggs, and vanilla until smooth. Stir in the drained crushed pineapple.
  4. Add wet ingredients to dry; fold gently until just combined. Fold in pecans—do not overmix.
  5. 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.
  6. 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.)
  7. 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.
  8. Pipe or spoon frosting onto cooled cakes. Finish with a sprinkle of chopped pecans and a pinch of cinnamon.

Nutrition

Calories: 360kcalCarbohydrates: 41gProtein: 5gFat: 20gFiber: 2g

Notes

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.
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.

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