Pecan Butter and Banana Bread

We hear about making our own nut butters all the time but they always have cashew or almond. I have a plethora of pecans here because I was supposed to make a few of my famous chocolate pecan pies an ended up not. I did some research on the interwebs and looked for ideas for the pecans in my pantry. About 20 page searches later I found some pecan butter recipes and did a little tweaking as I alwasy do.
 What I came up with was delicious and perfect on the banana bread I had just made with the bananas that had turned brown on the counter.
For the best banana bread ever I used the Doubleday Cookbook recipe for Banana Tea Bread but added cinnamon and extra bananas. I doubled the recipe and nearly tripled the bananas to make 2 loaves of delicious.
Seriously, the holidays put the oddest amounts of ingredients in my fridge and therefore I have to make do with odd combinations in the days after.

I ended up using a little more than 2 cups of Pecans-you could roast them but I did not.
about 2 sprinkles of cinnamon
a few pinches of kosher salt to taste
2 drizzles of grapeseed oil

1. Pulverize the pecans in the cuisinart -they will go from whole, to dust, to chunky, to paste
2. drizzle in a little oil until you get closer to the consistency you like
3. sprinkle in the cinnamon
4. add the salt pinch by pinch until it tastes like you want it

I sadly did not take any pictures of the process :( But here is my end product. I am keeping it in the fridge like I would with a natural peanut butter. I also used the plastic lids for the ball jar because I can write on them.