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Category: Quick Breads
Prep Time: Cook Time: Total Time:
1/2 cup white rum
1/2 cup diced dried pineapple
4 tbsp butter
3/4 cup sugar
1 large egg
2 ripe bananas, mashed
1/2 cup plain yogurt
2 cups flour
1/2 tbsp baking powder and soda
1 tsp ground cinnamon, nutmeg and all spice
1/2 tsp salt
1/2 cup chopped pecans
Preheat oven to 350. Place rum and pineapple in a bowl and let sit, covered, for at least 1 hour. Beat together butter and sugar. Add egg and continue beating until light and fluffy. Add bananas and beat in, mixing well. Beat in yogurt, it may separate.
Combine dry ingredients and add to we ingredients mix until combined. Drain pineapple and fold in with pecans. Transfer batter to a greased loaf pan. Bake for 45-55 minutes. Remove pan from oven and let it sit for 10 minutes before turning out onto a cooling rack.
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JAMAICAN BANANA PINEAPPLE RUM BREAD
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
1/2 cup white rum
1/2 cup diced dried pineapple
4 tbsp butter
3/4 cup sugar
1 large egg
2 ripe bananas, mashed
1/2 cup plain yogurt
2 cups flour
1/2 tbsp baking powder and soda
1 tsp ground cinnamon, nutmeg and all spice
1/2 tsp salt
1/2 cup chopped pecans
Preheat oven to 350. Place rum and pineapple in a bowl and let sit, covered, for at least 1 hour. Beat together butter and sugar. Add egg and continue beating until light and fluffy. Add bananas and beat in, mixing well. Beat in yogurt, it may separate.
Combine dry ingredients and add to we ingredients mix until combined. Drain pineapple and fold in with pecans. Transfer batter to a greased loaf pan. Bake for 45-55 minutes. Remove pan from oven and let it sit for 10 minutes before turning out onto a cooling rack.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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