Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or cooking spray, then dust with flour.

In a medium bowl, whisk together flour, baking powder, and baking soda.

In a large bowl, cream unsalted butter and brown sugar until light and fluffy, about 3-5 minutes.

Mash ripe bananas in a separate bowl, then mix in eggs and vanilla. Fold into the creamed mixture.

Gradually mix dry ingredients into wet until just combined, avoiding overmixing.

Pour batter into the prepared bundt pan and bake for 50-60 minutes until a toothpick comes out clean.

Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack. Prepare the glaze and drizzle over the cooled cake.