BBD #2: Banana-Pineapple Rum Bread

As the hostess of BBD #02: Bread with Fruit, you would have figured that I would have been the first one to put an entry up. The truth of the matter is that August 1st snuck up on me so quickly that my husband (great cook that he is) threw together this quick bread at the last minute.


Judging by the title of the recipe, I was expecting something a little more “tropical”. What we ended up with was just a very tasty, moist banana bread. I’m not complaining. 🙂

Banana-Pineapple Rum Bread
recipe by Tim D. Culey

1/2 cup white rum
1/2 cup dried pineapple, diced
4 tablespoons butter or margarine
3/4 cup sugar
1 extra large egg
2 large bananas, ripe, mashed
1/3 cup plain yogurt
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, coarsely chopped

Liberally grease a 9-inch loaf pan. Preheat oven to 350F. 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 curdling of the mixture is normal.

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.

2 thoughts on “BBD #2: Banana-Pineapple Rum Bread

  1. Pingback: Columbus Foodie » Blog Archive » BreadBakingDay #02: Bread With Fruit Roundup

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