Spicy Banana Pecan Pie

1 1/2 cups sugar
1/2 cup butter
1/2 cup vegetable oil
3 eggs
3 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
3 large ripe bananas, mashed (1 1/2 cups)
1/2 cup milk
1 1/2 cups chopped pecans
1 1/2 cups raisins

In the bowl of an electric mixer, combine sugar and butter, creaming until light and fluffy. Add oil.

Beat in eggs, one at a time, beating well after each addition.

Sift together flour, baking soda, salt, cinnamon, and cloves.

Combine mashed banana and milk; add to creamed mixture alternately with flour mixture, beating until smooth after each addition. Stir in nuts and raisins.

Turn batter into a greased and floured 10 inch fluted tube or Bundt pan.

Bake in a preheated 325°F oven for one hour and 10 minutes or until cake tests done.

Cool in pan 10 minutes.

Invert onto a wire rack to cool. Dust powdered sugar lightly over cooled cake or frost with confectioners icing.