Another toddler-friendly bread -- and one that adults will like, too. I made this because I had to use up some strawberries and bananas, and I love the combination of flavors. It turned out so deliciously moist, thanks to the fruit and the yogurt.
You could use regular white or brown sugar instead of sucanat, but sucanat is better for you because it's unrefined (see food fact, below).
Banana-berry bread (makes 1 loaf)
1 cup sucanat
1/2 cup canola oil
3 small or 2 large mashed bananas
1/4 cup blueberries
1/4 cup chopped strawberries
1/2 cup yogurt
1 teaspoon vanilla
2 cups whole wheat flour, or 1-1/2 cups whole wheat flour and 1/2 cup wheat bran, wheat germ, or oats
1 teaspoon baking soda
1/2 teaspoon salt
optional: 1/4 cup mini chocolate chips (I'm going to try this next time!)
1.) Combine the sugar and oil in a mixing bowl, and beat with an electric mixer.
2.) Add bananas, yogurt, vanilla, and eggs, and mix until well blended.
3.) Add the rest of the dry ingredients, and mix briefly.
4.) Stir in the berries and optional chocolate chips.
5.) Spread into a greased loaf pan.
6.) Bake at 350 degrees for about 45 minutes. Cool slightly before turning out of pan.
Food fact: Why choose unrefined sugar? Well, according to this article, research "suggests that substituting refined sweeteners with unrefined equivalents in food formulations could raise disease-fighting antioxidants in consumer diets." I think that's a pretty good reason.
The article, at FoodNavigator.com, a Web site devoted to breaking news on food and beverage development in Europe, goes on to cite research by scientists at Virginia Tech that found that substituting alternative sugars -- raw cane sugar, plant saps, maple syrup, and honey, among others -- for a daily consumption of 130g of refined sugar could boost a person's antioxidant intake by an amount similar to eating a serving of berries or nuts. The contrast between refined and unrefined sugars was likened to the difference between refined grains and whole grains.