Recipe - Banana-Pineapple Rum Bread

One half cup White Rum
One half cup Dried Pineapple minced
4 tablespoon Butter, Unsalted
Three fourths cup Sugar
1 Extra Large
2 lg Bananas, Very Ripe
Mashed
1/3 cup Plain Yogurt
2 cup AllPurpose Flour
One half tablespoon Baking Powder
One half tablespoon Baking Soda
1 teaspoon Ground Cinnamon
1 teaspoon Ground Nutmeg
1 teaspoon Ground Allspice
One half teaspoon Salt
One half cup Pecans chopped
Egg

Liberally grease a 9inch loaf pan. Preheat oven to 350 degrees. 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 9inch loaf pan and bake for
45 to 55 minutes or until the bread passes the toothpick 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.

Recipe By : The Herald (8/24/95)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip