Title: Banana-pineapple rum bread
 Categories: Fruits, Nuts, Quick bread
      Yield: 12 Servings
 
    1/2 c  White Rum
    1/2 c  Dried Pineapple -- diced
      4 tb Butter, Unsalted
    3/4 c  Sugar
      1    Extra Large
      2 lg Bananas, Very Ripe --
           Mashed
    1/3 c  Plain Yogurt
      2 c  All-Purpose Flour
    1/2 tb Baking Powder
    1/2 tb Baking Soda
      1 ts Ground Cinnamon
      1 ts Ground Nutmeg
      1 ts Ground Allspice
    1/2 ts Salt
    1/2 c  Pecans -- chopped
           Egg
 
  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 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 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.