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Ingredients
- 1/2 c. white rum
- 1/2 c. diced dry pineapple
- 4 Tbsp. butter
- 3/4 c. sugar
- 1 x extra large egg
- 2 x ripe large bananas mashed
- 1/3 c. plain yogurt
- 2 c. all-purpose flour
- 1/2 Tbsp. baking pwdr
- 1/2 Tbsp. baking soda
- 1 tsp grnd cinnamon
Directions
- Heat oven to 350 degrees. Place rum and pineapple in a bowl or possibly measuring c. and let sit, covered, for at least one hour. In mixing bowl of or possibly by hand, beat together butter and sugar. Add in egg, and continue beating till light and fluffy, scraping down sides of bowl as necessary. Add in bananas and beat well. Beat in yogurt; don't be alarmed if mix looks separated. In a mixing bowl, combine flour, baking pwdr, baking soda, cinnamon, nutmeg, allspice and salt. Add in to mixing bowl, and mix till well blended. Drain pineapple, and mix in with pecans. Transfer batter to a 9-inch loaf pan, and bake for 45-55 minutes. or possibly till a toothpick comes out clean. Remove pan from oven, and let it sit for 10 min before turning out onto a rack.
- Makes one 9-inch loaf.
- Note: You can use dry fruit, such as raisins, mango or possibly papaya, instead of pineapple, and substitute creme de banana for rum.
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