Soak the raisins in rum for minimum 1 hour;
Preheat the oven at 180°C;
Put flour, sugar, salt an cinnamon in a large bowl; mix them well;
Add baking soda and baking powder and pour over the apple cider vinegar;
In another bowl, combine smashed banana, applesauce, melted butter, nut milk and rum raisins;
Pour the wet ingredients over the dry ingredients and gently whisk them together using a spatula;
Fold in the apple pieces;
Put the batter into a baking trey lined with parchment paper;
Bake the cake for about 40 minutes at 180°C;
Let the cake cool for 20 minutes before removing it from the baking trey;
When the cake is completely cooled, drizzle over a topping of choice (caramel sauce, applesauce, vanilla / cinnamon glaze) or just sift some powdered sugar.