Lemon & banana with chocolate chips cakes

Despite the creativity I have admired in many of the other bakers recipes, I chose to join in this month's challenge with the simple lemon and banana with chocolate chips cakes. Considering the minimum preparation time, the result was one of the worthiest so far, especially for the coconut-lemon flavored ones in whitch lemon zest but also juice gave them a perect sourness and moist and the cream cheese frosting added even more creaminess to the texture.

                       Lemon cakes (for 8 mini-sized)
                       220gr                                                               cake flour
                       120gr                                                               butter, room temperature
                       180gr                                                               granulated sugar
                       180gr (3 big)                                                    eggs
                       90gr                                                                 lemon juice
                       1tsp                                                                 baking powder
                       2                                                                     lemons (zest)
                       80gr                                                                cream cheese
                       1 Tbs                                                               powdered sugar
                       1 cup                                                               shredded coconut

Beat the butter with granulated sugar and zest until creamy and separately shift the flour and baking powder together. Add and beat the eggs in the butter, one at a time, pour in the lemon juice (90gr) and incorporate the dry ingredients. If not using silicone, butter and flour muffin-sized forms before filling and bake at a preheated oven to 180C for about 20min. For the frosting soften the cream cheese whisking in the powdered sugar and add the juice. Then spread a thin layer on each cake and cover completely with a coconut coating. Alternately drizzle some simple sugar glaze on top.

                 Banana and chocolate chips cakes (for 8 mini-sized)

                 90gr                                                                      butter, melted

                 200gr                                                                    granulated sugar

                 70gr                                                                      eggs

                 290gr (3bananas)                                                   banana puree

                 320gr                                                                    cake flour

                 80gr                                                                      milk

                120gr                                                                     chocolate chips

                5 Tbs                                                                     cold coffee

                4gr                                                                        baking powder

                4gr                                                                        baking soda

                pinch of                                                                cinnamon

Shift the dry ingredients together and mix the puree with eggs, milk, sugar, coffee, butter and chocolate. Then add the flour mixture and and whisk until combined. Fill equally 8 forms and bake at preheated oven to 180C for 20min. Let cool and optionally cover with melted chocolate.