Step 1

Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan; or a 12" x 4" tea loaf pan.

Step 2

, In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.

Step 3

, Add the mashed bananas, honey, eggs, and sourdough starter, again beating until smooth.

Step 4

, Add the flour then the nuts, stirring just until smooth.

Step 5

, Transfer the batter to the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.

Step 6

, Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top to prevent over-browning.

Step 7

, 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.

Step 8

, Allow the bread to cool for 10 minutes in the pan. Remove it from the pan and cool completely on a rack.

Step 9

, Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.