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 2 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.
Spread Cream Cheese Frosting over half of each cookie (about 1 1/2 tsp. per cookie); sprinkle with banana chips, coconut, and pecans, pressing to adhere.
This is a cake-like, not overly sweet cookie with lots of interest in the nuts, pineapple, and banana flavors. I made them for a Christmas party and they were a nice change from the usual super-sweet chocolate/peppermint/cherry holiday fare (and I love all those things). I was short on time, so made the batter one night, covered in plastic wrap and refrigerated, and baked the next night. They turned out very nice and received lots of compliments. I also just used my hand to press them, and made a slight indention in the center so they baked flat (they do rise a bit when baking). I did make the icing, which added some sweetness, but I can see how they would be good without. I topped with shredded coconut for a festive look. Perfect for anyone who likes hummingbird cake, banana bread, spice cake, or for a unique holiday treat.