This is my grandmother’s banana bread recipe, but I have changed it a bit to fit MY tastes. It can also be made in muffin tins, but it’s a 2 loaf recipe, so it makes LOTS of muffins. I am highly allergic to walnuts so I am always looking for recipes with pecans. This is a winner. I keep a bag of pecans in the freezer so I always have them on hand and the freezer keeps them fresh. The recipe calls for sour milk. I have substituted this a few different ways and they have been fine. Try using 1/4 cup fat free half and half and 1/4 cup fat free sour cream or plain yogurt. I did some research and the traditional substitute for sour milk is evaporated milk and vinegar, but that sounds gross to me.