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The Night Before: Combine the fed sourdough starter, honey, melted butter, and flour in the bowl of an electric stand mixer. Cover the dough and allow to ferment for 8-24 hours at room temperature.
The Day of Baking: Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×5 loaf pan.
In a large mixing bowl, combine the eggs, bananas, vanilla, salt, baking powder, and baking soda to the fermented mixture. Scrape the bottom of the mixing bowl to make sure everything is properly incorporated.
Pour the batter into a greased or parchment lined loaf pan.
Cover with aluminum foil and bake for 45 minutes. Uncover and bake for another 30 minutes or until a toothpick comes out clean from the middle of the loaf.
Remove from the oven and allow to cool in the pan for 30 minutes before slicing.