tablespoons (1 stick) unsalted butter, softened, plus more for the pan
cups all-purpose flour, plus more for the pan
tablespoon baking powder
teaspoon ground nutmeg
large ripe bananas, peeled
teaspoon vanilla extract
cup chopped pecans
1. Preheat the oven to 350 degrees Fahrenheit. Butter a 9-by-5-by-3-inch loaf pan. 2. Sift the 2 cups of flour, baking powder, nutmeg, and salt into a bowl. Mash the bananas with the vanilla with a potato masher until smooth. Cream the 8 tablespoons of butter and sugar in a separate mixing bowl until light and fluffy. Add the egg and beat until well blended. Add the dry ingredients to the butter mixture alternately with the masked banana, raisins, and pecans, beginning and ending with the dry ingredients. Spoon the batter into the prepared pan, smoothing the top. Bake until golden brown and a cake tester inserted in the center comes out clean, about 1 hour. Let coll 10 minutes before removing the pan.