Slice the dried pineapple into thin, but still chunky slices. Pour enough whiskey or rum over to cover pineapple slices and let soak for 1 hour.
Preheat the oven to 350F.
Cream the butter and sugar. Add eggs one at a time to incorporate. Add banana in chunks. I don’t pre-mash the bananas. I just break it up and let the Kitchen Aid do the work.
To that, add the dry ingredients and blend just until mixed.
Drain pineapple chunks and fold in to batter.
Now, if you are concerned about the alcohol in the pineapples, don’t be. I don’t know all of the science, but the alcohol evaporates in the oven while cooking. Doing some research online, I’ve found that after 1 hour of baking about 25% of the alcohol remains. I used maybe ⅓ cup of alcohol and then dumped it out. All that was left was what the pineapple soaked up. If you are still worried, just omit soaking the pineapple.
Spray bread dish or muffin pan with Pam with flour (or butter and flour) and pour batter in. Bake for 1 hour to 1+10 minutes until a toothpick comes out clean.