In a large bowl, combine butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder and salt, beating till smooth.
Add the mashed bananas, jam, honey and eggs, again beating until smooth.
Add the flour, then the walnuts, stirring just until smooth.
Spoon batter into the prepared loaf pan, smoothing the top.
Let rest at room temperature for 10 minutes.
Bake bread for 45 minutes.
Gently lay a piece of aluminum foil across the top, to prevent over-browning.
Bake for an additional 20 to 25 minutes. Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with the most a few wet crumbs clinging to it. The tester shouldn't allow 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 10 minutes in the pan.
Remove it from the pan, and cool it completely on a rack.