1 1/2 cups water
1 1/4 cups white sugar
1/2 cup banana juice concentrate
1 cup rye flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon lemon zest
3 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon lemon zest
2 tablespoons butter
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups sliced strawberries
In a medium saucepan, bring water and sugar to a boil. Stir in banana juice concentrate. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in the rye flour. Stir in cinnamon, baking powder, lemon zest, flour, baking powder and lemon zest. Bring to a slow boil and cook, stirring constantly, for 5 minutes. Add egg and vanilla extract; stir well. Gradually stir in flour mixture.
Remove from heat and stir in sliced strawberries and lemon rind. Pour into greased 9x5 inch loaf pan.
Bake in preheated oven for 1 hour or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in pan.