• Grease a 5-cup Bundt pan well. Preheat the oven to 170°C.
• Mash the ripe bananas until you have about 1 cup of mashed banana. The bananas should be well mashed and fairly smooth, as shown in the photo.
• Add the cake mix to the mashed bananas.
• Add vegetable oil to the mashed banana and cake mix mixture.
• Add eggs and ground allspice to the mix. Whisk until it is well combined.
• The cake batter will be a little thick. To loosen the batter, add water a little at a time and whisk until it reaches the perfect consistency.
• Whisk for a few seconds until everything combines well. The finished batter will be thick but smooth, as shown in the photo.
• Pour the batter into the prepared Bundt pan. Bake at 170°C. Start checking the cake after 25 minutes. Halfway through baking, rotate the pan to the other side. Increase the oven temperature to 180°C after rotating.
• Continue baking until done. My cake took 45 minutes in total.
• Meanwhile, roast pecans in the oven for 8 to 12 minutes at 175°C. When they are ready, they smell rich and nutty.
• Remove the cake from the oven and allow it to cool. Once the cake has cooled enough, carefully remove it from the Bundt pan and allow it to cool completely before glazing.

How to glaze the banana cake

• Add the powdered sugar to a bowl. Add the milk. Start with less milk and add more if needed to get a smooth, drizzleable glaze.
• Add vanilla extract and mix until the sugar glaze is smooth.
• Drizzle the vanilla glaze over the completely cooled banana cake. Let the glaze naturally run down the sides of the Bundt cake.
• Garnish pecans over the glaze while it is still wet. Allow the glaze to set before slicing the cake.
• Enjoy banana cake with coffee or tea, or serve it for breakfast or as dessert.