After fermenting overnight.
I fed the starter several times to get the culture's juices flowing. Then I made some sourdough banana bread with the "unfed" starter discard. I followed the formula from here with a few minor alterations. The resulting loaf was beautiful, but not my favorite. The sourdough flavor was very mild but somewhat muffled the banana aroma and flavor. The texture was stiffer than traditional banana bread, yielding a very sturdy loaf. Not bad, but not overwhelmingly great either.