Preheat oven (circulating air: 180 °C). Grease a square 12-cup tartlet mould or the troughs of a muffin tray (12 troughs)
Cream 125 g butter and 125 g sugar with a food processor or a mixer until the mixture is light and airy. Add the eggs and continue beating for about 1 minute
Stir in the banana puree with a wooden spoon or rubber spatula. Briefly stir in flour, baking soda, baking powder and salt until just enough to form a dough. Stir in spices, nuts, coconut, raisins and ginger
Fill the dough into the prepared form (approx. half full) and bake in a hot oven for 15-17 minutes (stick test!). Let the cakes rest for about 10 minutes, then let them cool down
put on a cake rack
For the Frosting, whisk 125 g butter and cream cheese with the whisks of the mixer until smooth. Add lemon zest and icing sugar bit by bit and stir at highest speed until the Frosting is light and airy. Spread on the cakes with a pallet or knife