Instructions: Heat oven to 350 degrees. Place rum and pineapple in a bowl or measuring cup and let sit, covered, for at least one hour. In mixing bowl of or by hand, beat together butter and sugar. Add egg, and continue beating until light and fluffy, scraping down sides of bowl as necessary. Add bananas and beat well. Beat in yogurt; do not be alarmed if mixture looks separated. In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Add to mixing bowl, and mix until well blended. Drain pineapple, and fold in with pecans. Transfer batter to a 9-inch loaf pan, and bake for 45-55 min. or until a toothpick comes out clean. Remove pan from oven, and let it sit for 10 minutes before turning out onto a rack.

Makes one 9-inch loaf.

Note: You can use dried fruit, such as raisins, mango or papaya, instead of pineapple, and substitute creme de banana for rum.

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