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Ingredientes
- 1/2 c. White Rum
- 1/2 c. Dry Pineapple -- diced
- 4 Tbsp. Butter, Unsalted
- 3/4 c. Sugar
- 1 x Extra Large
- 2 lrg Bananas, Very Ripe -- Mashed
- 1/3 c. Plain Yogurt
- 2 c. All-Purpose Flour
- 1/2 Tbsp. Baking Pwdr
- 1/2 Tbsp. Baking Soda
- 1 tsp Grnd Cinnamon
- 1 tsp Grnd Nutmeg
- 1 tsp Grnd Allspice
- 1/2 tsp Salt
- 1/2 c. Pecans -- minced Egg
Direcciones
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 217 | |
| Calories from Fat 53 | 24% |
| Total Fat 6.13g | 8% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 416mg | 17% |
| Potassium 103mg | 3% |
| Total Carbs 33.2g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 15.14g | 10% |
| Protein 2.86g | 5% |
