2 cups pumpkin puree
2 teaspoons butter
1 1/2 cups boiling water
2 eggs
1 teaspoon vanilla extract
1 cup white sugar
4 cups all-purpose flour
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons lemon zest
2 cups milk
4 bananas, sliced
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch pan.
In a large bowl, mix pumpkin puree, butter and boiling water, set aside.
In a large bowl, mix eggs, vanilla extract and sugar. Mix thoroughly. Stir flour into egg mixture. Stir banana into tomato mixture.
Pour batter into prepared pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool. Cut into squares. Serve warm.