Heat the oven to 200°C / 400°F / Gas 6 and grease and line two medium loaf tins (or three smaller ones, if you’re feeling generous).
In a bowl, mash the bananas with the vegetable oil until smooth and glossy, then set aside.
In a separate mixing bowl, cream the butter and sugar together until pale, light and fluffy. Beat in the eggs one at a time, then stir in the banana mixture until everything is beautifully combined.
In another bowl, mix together the flour, baking powder, spices and salt. Gently fold this into the banana mixture, keeping things light. Add the raisins and pecans and fold again — just enough to mix through.
Spoon the mixture into the prepared tins and bake for about 1½ hours, until risen, golden and smelling incredible. Check after an hour; if the tops are browning too quickly, turn the oven down slightly or loosely cover with foil.
Leave the loaves to cool in their tins, then turn out and slice thickly to serve. Perfect warm, even better the next day.
