1Preheat oven to 400*. Stir together pecans, brown sugar and sour cream. Set aside. Mash bananas in a medium bowl. Add remaining ingredients, stirring just until moistened. Spoon batter into paper-lined muffin cups, filling 3/4 full. Carefully spoon pecan mixture evenly in the center of each muffin. Bake for 18-20 minutes or until golden. Remove from pan and cool on wire racks.