Caribbean Banana Bread

3/4 cup pecan halves
1/4 cup raisins
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 lg. bananas
8 tablespoons butter, softened at room temperature
1 teaspoon vanilla extract
1/2 cup sugar
1 egg

Preheat the oven to 350 degrees. Chop 1/2 cup of the pecan halves coarsely and add to the raisins in a small bowl, along with 1 tablespoon of flour. Set aside.
Sift together the remaining flour, baking powder, nutmeg, and salt; set aside. Peel the bananas and mash in a bowl; set aside. In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg and bananas. Stir in the pecan-raisin mixture. Then combine with the remaining flour mixture. Place the banana bread batter into a greased loaf pan. Decorate with remaining pecan halves and bake for 50-60 minutes. Serve warm or at room temperature.

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