Instructions: Preheat oven to 325F. Combine first 4 ingredients in a large bowl; stir well.

Combine flour, sugar, baking soda and salt; add to banana mixture, stirring until well blended. Stir in pecans, coconut and raisins.

Spoon batter into a greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pan. Bake at 325F for 1 hours and 10 minutes or until a wooden pick inserted in center comes out clean. Cover with aluminum foil the last 15 minutes of baking, if necessary, to prevent over browning. Cool in pan on a wire rack for 10 minutes; remove from pan, and let cool completely on a wire rack.

Yield: 1 loaf

It is good to toast the pecans, then cool, then chop. Toasting really brings out the flavor of nuts.

Note: If you would like, you can double this recipe. Double all the ingredients with the exception of the FLOUR. Only increase the flour to 2 1/2 cups, not 3 cups. Works very well.

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