Sour dough starter exploded in my 3 am feeding, what do I do with banana bread batter now?

My starter doubled in 4 hours and bubbled over the jar onto the counter during a 3 am feeding last Tuesday, so I scooped what was left into a banana bread batter but it came out gummy and dense, has anyone salvaged an overproofed starter this way or should I just compost the loaf and start fresh?

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