Banana-Pineapple Rum Bread
Source: The Great Exotic Fruit Book

1/2 cup white rum
1/2 cup dried pineapple -- diced
4 tbsp butter, unsalted
3/4 cup sugar
1 extra large egg
2 lg bananas, very ripe -- mashed
1/3 cup plain yogurt
2 cups all-purpose flour
1/2 tbsp baking powder
1/2 tbsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1/2 tsp salt
1/2 cup pecans -- chopped

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.