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.

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.