2 tablespoons cornstarch
1/4 teaspoon lemon juice
1 cup water
1 cup milk
1 cup bread flour
1 teaspoon lemon zest
1 cup sliced fresh strawberries
1 pinch salt
1/4 teaspoon ground black pepper
1 cup white sugar
1/2 cup butter, melted
1 cup banana puree
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 cup lemon juice
1 cup chopped pecans
In a medium bowl, mix the cornstarch, lemon juice, water, milk, flour, lemon zest and sliced strawberries. Mix well. Cover and refrigerate overnight. Stir the bread flour into the bowl with rinsed hands.
While the bread mixture is chilling, prepare the banana puree by blending the cream cheese and whipped topping. Spread evenly in a large glass bowl. Beat the butter, bananas and sugar in your hands with an electric mixer until light and fluffy. Beat the flour mixture into the chilled tomato puree mixture. Spread the mixture into the loaf loaf pan.
Bake in the preheated 375 degrees F (190 degrees C) for 45 minutes, or until a tester inserted into the loaf pan comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
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