Feeding your sourdough starter? Taking the discard and putting it in banana bread gives this favorite quick loaf a subtle tang that nicely balances the sweetness of the bananas and honey. Plus, your bread will stay fresh longer — what a great way to use up any excess starter you might otherwise throw away!
Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan; or a 12" x 4" tea loaf pan.
In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.
Add the mashed bananas, honey, eggs, and sourdough starter, again beating until smooth.
Add the flour then the nuts, stirring just until smooth.
Transfer the batter to the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.
Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top to prevent over-browning.
Bake for an additional 25 minutes (20 minutes if you're baking in a tea loaf pan). Remove the bread from the oven; a long toothpick or thin paring knife inserted into the center should come out clean, with a few wet crumbs clinging to it. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.
Allow the bread to cool for 10 minutes in the pan. Remove it from the pan and cool completely on a rack.
Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.
