This batter can also be baked as 2 (8- x 4-inch) loaves. (You'll need to increase the bake time to about 1 hour.) Spread the Cream Cheese-Honey Filling on the warm bread, or use as a topping for French toast.
Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; add brown sugar, and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, and beat just until blended.
Stir together flour and next 5 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Stir in bananas and pecans just until blended. Spoon batter into 2 lightly greased (with cooking spray) 12-cup muffin pans, filling three-fourths full.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks (about 30 minutes).
Make a small hole in top of each muffin, using the handle of a small wooden spoon. Spoon Cream Cheese-Honey Filling into a zip-top plastic freezer bag. Snip 1 corner of bag to make a tiny hole. Pipe a generous amount of filling into each muffin.