250g all-purpose flour, sifted
250g unsalted butter
2 eggs
3 bananas
1 tablespoon honey
1/4 teaspoon baking powder
1/4 teaspoon grated lemon zest
1/2 cup vegetable oil
1/2 cup white wine vinegar
confectioner's sugar mixed with cinnamon in a small bowl
250g all-purpose flour, sifted
250g unsalted butter
2 eggs
3 bananas
1 tablespoon honey
1/4 teaspoon baking powder
1/4 teaspoon grated lemon zest
1/2 cup vegetable oil
1/2 cup white wine vinegar
confectioner's sugar mixed with cinnamon in a small bowl
Beat the eggs and butter until well combined
Add the grated lemon zest and mix until smooth
Add the oil, vinegar, and continue beating vigorously with a wooden spoon
Add the flour and baking powder, and continue beating until well combined
Fold in the sliced bananas and soaked raisins that have been sitting in water for about 2 hours
Pour into a well-greased and floured ring mold or Bundt pan
Bake in a medium oven for about 40 minutes, checking with a knife to make sure the cake is fully cooked and dry
Let cool slightly before dusting with confectioner's sugar mixed with cinnamon.
