3/4 cup (1 1/2 sticks) butter, softened
4 smashed bananas
3 ounces reconstituted raisins
3 eggs
2 tsp. vanilla

Mix all the above with a beater on low speed. Now add:

1 cup all-purpose flour
2 cups cake flour (I use Swans Down)
1 tsp. baking soda
1 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. salt

Mix again. Fold in 1 cup chopped walnuts and/or pecans.

Note: Have no fear with the first mixing, it will look like rancid milk and smooshed raisins. On the second mixing, stop as soon as there is a good mix and small flour clumps (pea sized). That will give you a fluffier cake.

Let the mix sit for 1 hour in the refrigerator, give a light fold to bring up the pecans and raisins. Use any pan you like, but give it top room because it rises quite a bit.

Bake at 350°F for 30 minutes, give or take a few depending on your oven. Once a deep gold color, take it out, let it sit for 10 minutes then put it on your serving dish and finish the cooling.