Pineapple-Banana Rum Bread Recipe

Pineapple-Banana Rum Bread Recipe

Ingredients:

1/2 c of rum (white)
1/2 c of pineapple (dried); diced
4 Tbsps of butter (unsalted)
3/4 c of sugar (granulated)
1 pc of egg (extra large)
2 pcs of bananas (very ripe, large); mashed
1/3 c of yogurt (plain)
2 c of flour (all purpose)
1/2 Tbsp of baking powder (Calumet)
1/2 Tbsp of baking soda
1 tsp of cinnamon (ground)
1 tsp of nutmeg (ground)
1 tsp of allspice (ground)
1/2 tsp of salt
1/2 c of chopped pecans

Instructions:

Preheat your oven at 350 degrees Fahrenheit. Grease one 9-inch (loaf) pan. Combine pineapple with rum inside a medium bowl, cover and set aside for an hour. Beat sugar and butter; add eggs then continue to beat till fluffy and light. Add mashed bananas then beat thoroughly and add yogurt; beat them well, mixture will curdle a bit.

Combine flour, Calumet, soda, nutmeg, cinnamon. salt, and allspice; add onto the banana mixture and blend well. Drain pineapple then add onto the mixture with pecans and blend well. Pour onto the prepared pan. Bake at about 45-55 mins. Let bread cool for ten mins before removing bread out onto the rack, letting it continue to cool.

>> Pineapple-Banana Rum Bread Recipe