Banana-Nut Muffins

This dough can also be used to bake 2 8-inch x 4-inch loaves. (You'll need to increase the baking time to about 1 hour.) Spread a creamy cheese-honey filling on warm bread or use it as a filling for French toast.
Preheat the oven to 350 degrees. Beat the butter on medium speed with a powerful electric mixer until creamy; add the brown sugar and beat until light and fluffy. Add the eggs 1 at a time, whisking after each addition until smooth. Add sour cream and vanilla and beat until smooth.Combine the flour and the following 5 ingredients. Gradually add the flour mixture to the butter mixture, whisking on low speed until smooth. Add the bananas and pecans until smooth. Spoon the batter into 2 lightly oiled (with cooking spray) 12-cup muffin tins, filling them three-quarters full.Bake at 350 ° C for 25-30 minutes or until a wooden stick inserted in the middle comes out clean. Cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack (about 30 minutes).Make a small hole in the top of each muffin using the handle of a small wooden spoon. Place the cream-cheese-honey filling in a zippered plastic freezer bag. Cut off 1 corner of the bag to make a tiny hole. Add a generous amount of filling to each muffin.