Pineapple and Banana Rum Bread

Ingredients

1/2 cup white rum

1/2 cup dried pineapple, diced

4 tablespoons unsalted butter

3/4 cup granulated sugar

1 extra large egg

2 large very ripe bananas, mashed

1/3 cup plain yoghurt

2 cups all-purpose flour

1/2 tablespoon baking powder

1/2 tablespoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1/2 teaspoon salt

1/2 cup pecans, chopped

 

Recipe

• Liberally grease a 9-inch loaf pan. Preheat oven to 350 degrees F.
• 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 yoghurt; 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.

 

 

 

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