This is one of those situations where the dish’s name is a symbol of honor, not an indicator of the main ingredient. I mean come on, hummingbirds are like key limes, who has time to catch and bone two dozen of the little critters for a recipe?
So here is the story. Hummingbird cake is from Jamaica and named after the island’s national bird. Which begs the question, what do you think would be in a bald eagle cake?
Anyways, several years ago, I did a recipe for hummingbird cake so it seemed time to do a cookie version. As a refresher, hummingbird cake has a banana base and is then studded with all kinds of fruits and nuts.
Anytime there is a variety of goodies like dried pineapple, coconut, raisins and such in a recipe I take it as license to use whatever I have on hand. You should too.
The recipe from which I’ve adapted these hummingbird cookies involves a more complicated cream cheese frosting. I swapped it out for a simple drizzle of icing because a. I needed to transport the cookies and b. am of the opinion that there is already enough going on with these soft but crispy mound of deliciousness that they didn’t need a complicated topper.
As I’ve said more than once over the years, the cinnamon, raisin, oatmeal genre really isn’t my preferred flavor profile. So I was surprised at how much I liked these cookies. I also feel like there is enough of an element of muslei in them pairing them with a strong cup of coffee makes for a delightful breakfast. And who doesn’t want to eat cookies for breakfast?
adapted from Southern Living (it only seemed appropriate)
- 2 C all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 C butter, softened
- 1 C firmly packed light brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 medium-size ripe banana, mashed
- 1 1/2 C regular oats
- 1 C finely chopped pecans
- 1/2 C finely chopped dried pineapple
- 1/2 C coconut. Use shredded or flaked, it’s up to you
- 1/2 C of anything else you think would be tasty in a cookie. Maybe some raisins, dried cherries or as is the case here, cranberries
- 1 C powdered sugar
- Preheat oven to 350°. Stir together first 4 ingredients in a medium bowl. Beat butter, brown sugar, and vanilla at medium speed with an electric mixer 3 to 5 minutes or until creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and banana; beat just until blended. Add oats and next 4 ingredients; stir until blended.
- Drop dough by heaping tablespoonfuls 2 inches apart onto 2 parchment paper-lined baking sheets. Flatten each, using a lightly floured flat-bottom glass.
- Bake at 350° for 12 minutes or until golden. Cool on baking sheets 10 minutes; transfer to wire racks, and cool.
- Once cookies are cool, combine powdered sugar with water 1 TBS at a time until you reach desired consistency. Drizzle over cookies and allow to set.