Preheat the oven to fan 160C/
conventional 180C/gas 4. Butter a
20 x 13cm loaf tin and line the base
with greaseproof paper.
In a large bowl, whisk together
the butter and sugar with an electric
whisk until creamy. Beat in the eggs
one at a time (don’t worry that the
mixture looks curdled). Stir in the
mashed bananas, pecans, raisins
Sift the flour and bicarbonate of
soda on top of the banana mixture,
then fold in until evenly mixed, taking
care not to overmix. Spoon into the
prepared tin and level the top.
Bake for 1 hour 15 minutes until a
skewer pushed in the centre comes
out almost, but not quite, dry. Remove
from the oven and leave for about
10 minutes, then turn it out of the
tin on to a cooling rack to cool.
For the icing, mix the icing sugar
with 2-3 tsp cold water to give a
smooth, runny consistency. Using
a dessertspoon, drizzle the icing in
lines across the loaf.