Preheat oven to 350 degrees. Grease and flour 2 (9x5 inch) loaf pans. In a large bowl, with a mixer, cream sugar, butter and oil. Mix in eggs, vanilla, pecans and raisins. In a small bowl, combine flour, baking soda and salt. Add flour mixture to butter mixture a bit at a time. Add bananas and mix thoroughly. Pour batter into pans. Bake for about 1 hour and 15 minutes, until bread begins to pull away from sides of pan and a toothpick inserted in center comes out clean. (This can be tricky as you may hit a banana which means your toothpick won't be clean--keep poking around). Just make sure the top is golden brown. Let bread sit for a few minutes, it will continue to firm up as it cools. If you use the new darker, non-stick pans you will need to reduce temperature to 325 and watch after one hour. This comes from my Nannie Bess, Newport, Arkansas. I grew up with this one and there is no one that has ever turned down a piece or two or three. Enjoy.