1Preheat oven and toast pecans in a single layer as oven preheats 9-10 minutes, keeping a close eye on them. Once toasted remove to another baking sheet to cool.
2Cream butter and sugar until fluffy in a bowl of a stand mixer. Mash bananas with honey then add to butter mixer and mix thoroughly. Add eggs, one at a time, beating well with each egg. Add the sour cream and vanilla.
3Sift together flour, baking power and soda, salt and cinnamon and add to banana mixture, 1/2 cup at time, on the Stir setting until just blended. Take bowl off stand and fold in cooled toasted pecans. Turn in the 2 prepared loaf pans and sprinkle each with about 1 tablespoon of Turbinado sugar and bake.
4Bake until top springs back when pressed, 45-55 minutes.