Banana Pineapple Rum Bread

Directions

1. Liberally grease a 9-inch 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 possibly by hand), beat together the butter and sugar. Add in the Large eggs and continue beating till light and fluffy, scraping down the sides of the bowl as necessary. Add in the bananas and beat in, mixing well.
2. Beat in the yogurt; don't be alarmed if mix curdles. In a mixing bowl, combine the flour, baking pwdr, baking soda, cinnamon, nutmeg, allspice and salt. Add in to the bowl and mix till well blended. Drain the pineapple and mix in the pecans. Transfer batter to a 9-inch loaf pan and bake for 45 to 55 min or possibly till the bread passes the toothpick test. Remove the pan from the oven and let it sit for 10 min, before turning out on a rack to cold.