Preheat the oven to 350 degrees. Grease and flour a large bundt pan, or use a cooking spray that includes flour, like Baker’s Joy.

In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt.

In the bowl of an electric mixer, combine the butter and sugars. Beat on medium high speed, scraping the bowl down occasionally, until the mixture is lighter in color and fluffy, about 5 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Add the bananas and beat on low until combined.

Add half of the flour mixture to the mixer and beat on low. Add the buttermilk and beat again, scraping the bowl as needed. Add the remaining flour mixture and beat on low until just combined, then increase the speed to medium and beat until smooth and well combined, about 1 minute.

Pour the batter into the prepared pan and bake for 60-65 minutes, covering the top with foil at the 40 minute mark. The cake is done when a toothpick inserted in the center comes out clean.

Allow the cake to cool for 10-15 minutes, then loosen any edges and invert onto a cooling rack to complete cooling.