Preheat oven to 325°F. Lightly grease a 9x5 loaf pan.
In the bowl of a stand mixer, combine the butter, sugar, vanilla, baking soda, baking powder, cinnamon, nutmeg, and salt, and beat on medium speed until smooth.
Add the bananas, honey, and eggs, and beat on medium-low speed until smooth.
With a rubber spatula, fold in the flour and then the walnuts (if you're using nuts) just until smooth. Do not use the stand mixer for this!
Carefully pour the batter into the greased loaf pan, and using a spoon or a knife, make sure the top is smooth and level. Let the batter rest in the pan at room temp for ~10 minutes.
Bake the bread for 45 minutes, and then carefully put a sheet of aluminum foil on top to keep the top from getting too dark while the rest of the loaf bakes. Bake for an additional 25 minutes, or until a toothpick comes out mostly clean, with a few crumbs. If there's any uncooked batter, bake for another 5 minutes. Careful not to overbake though, you don't want a dry banana bread!
Let the loaf cool in the pan for 10 minutes, and then turn it out onto a wire rack to cool completely.
Enjoy!
