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Pineapple Banana Rum Bread

Source of Recipe

Posted by azlinda


List of Ingredients

1/2 C. white rum
1/2 C. dried pineapple, diced
4 T. unsalted butter
3/4 C. granulated sugar
1 extra large egg
2 large very ripe bananas, mashed
1/3 C. plain yogurt
2 C. all-purpose flour
1/2 T. baking powder
1/2 T. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. salt
1/2 C. pecans, chopped


Recipe

Liberally grease a 9-inch loaf pan. Preheat oven to 350ºF.
Place the rum and pineapple in a bowl and let sit, covered for at least one hour.

In the bowl of a mixer (or by hand), beat together the butter and sugar. Add the eggs and continue beating until light and fluffy, scraping down the sides of the bowl as necessary. Add the bananas and beat in, mixing well. Beat in the yogurt; do not be alarmed if mixture curdles.

In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Add to the bowl and mix until well blended. Drain the pineapple and fold in the pecans. Transfer batter to a 9-inch loaf pan and bake for 45 to 55 minutes or until the bread passes the wooden pick test. Remove the pan from the oven and let it sit for 10 minutes, before turning out on a rack to cool.

Per serving: 248 calories, 7.8 grams fat