Category — Outdoors

 Barbecuing on Labor Day
By Kaliyath Achutha Kumar

Labor Day is a much awaited occasion in United States which is greeted by all sections of society with true and un-parallel enthusiasm and is declared as a federal holiday. A holiday is a holy day’ and of course it should be celebrated! As a part of the celebrations ‘barbecuing on Labor Day’ has become much popular. The day which was originally meant for commemorating the rights of the working class is now seen as a customary farewell given to summer season and is observed during the first Monday of September every year. This emblematic farewell has truly become a conventional rejoicing day throughout United States. This year’s exciting occasion comes on the seventh of September and many people add quality and charm to that auspicious day by arranging a ‘barbecuing on Labor Day’.

Barbecuing is really a treat by itself and ‘barbecuing on Labor Day’ will generate much more happiness because of the prevailing holiday mood! The whole atmosphere will be saturated with holiday vibrations and everywhere you will see the richness of excitement. Waves of the festive vibes will be having an upbeat mood creating a lively jubilation all round the place. People will be busy in arranging their own ways of celebrations and this creates a bubbly nature throughout the nation. ‘Barbecuing on Labor Day’ amidst this euphoria will generate tons of pleasure for you!

Summer will be fading away soon and the season’s last moments should be enjoyed in all possible ways! This kind of a ‘mind-set’ adds much glory to ‘barbecuing on Labor Day’! You can prefer outdoor table settings as it is still summer outside! Don’t go after extravagant decorative items but take care to give the area an appearance which suits the prevailing festive mood! If you can use paper plates it will be gainful and at the same time convenient also. You can find colored plates with matching cups, napkins and other accessories at every store. Another novel feature of the modern celebrations is the usage of ‘bogus leaves’ and ‘bogus ice-cubes’ which will be scattered around the table and the surrounding places. This symbolizes the fall of summer and arrival of winter and is an eloquent way of expression by which you can beautify ‘barbecuing on Labor Day’!

While arranging the decorations for the ‘barbecuing on Labor Day’ the whole area should be considered; not just the main area! You will have to give an alluring look to the entire place where you are conducting ‘barbecuing’. For example, if you have got some extra space after doing the table arrangement then you can ornament that part also with some fine decoration thereby making the whole area really polished! As the ‘barbecuing on Labor Day’ is conducted outdoors, decorate your balustrade in case if you have one, with some phony leaves and colorful lightings which certainly will add more charm to the whole setting! By managing these kinds of trifle looking matters in an intelligent way, you can really convert the entire scene of the ‘barbecuing on Labor Day’ into a lively spot! Now grab a special ‘barbecue recipe’ and go in a grand way! The net result will be a thrilling holiday, which will leave sweet remembrances in the hearts and souls of all the participants!

Kaliyath Achutha Kumar is a freelance article writer and has written a good number of articles including hundreds of travel related articles. He has recently started a blog on Kerala holidays: http://keralholidays.blogspot.com/.

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Barbecue Food Safety Tips

Cooking outdoors was once only a summer activity shared with family and friends. Now more people say they are cooking outdoors all year round. Whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing illness.

Use these simple guidelines for grilling food safely:

1. Bring food straight home

When shopping, buy cold food like meat and poultry last, right before going to the checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination – which can happen when raw meat or poultry juices drip on other food – put packages of raw meat and poultry into plastic bags.

Plan to drive directly home from the store. You may want to take a cooler with ice for perishables. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90°F.

At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won’t be used in 1 or 2 days; freeze other meat within 4 to 5 days.

2. Defrost Safely

Completely defrost meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.

3. Marinating

Meat and poultry can be marinated for several hours or days to tenderize or add flavor. Marinate food in the refrigerator. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry into it. If the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

4. Transporting

When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40°F or below. Pack food right from the refrigerator into the cooler immediately before leaving home. Keep the cooler in the coolest part of the car.

5. Keep Cold Food Cold

Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will be placed on the grill immediately.

When using a cooler, keep it out of the direct sun – placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.

6. Keep Everything Clean

Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don’t use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.

If you’re eating away from home, find out if there’s a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and wet towelettes for cleaning surfaces and hands.

7. Precooking

Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just ensure that the food goes immediately on the preheated grill to complete cooking.

8. Cook Thoroughly

Cook food to a safe internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe internal temperature. Whole poultry should reach 180°F; breasts, 170°F. Hamburgers made of ground beef should reach 160°F; ground poultry, 165°F. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145°F. All cuts of pork should reach 160°F.

NEVER partially grill meat or poultry and finish cooking later.

9. Reheating

When reheating fully cooked meats like hot dogs, grill to 165°F or until steaming hot.

10. Keep Hot Food Hot

After cooking meat and poultry on the grill, keep it hot until served – at 140°F or warmer.

Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in a warm oven (approximately 200°F), in a chafing dish or slow cooker, or on a warming tray.

11. Serving the Food

When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.

In hot weather (above 90°F), food should never sit out for more than 1 hour.

12. Leftovers

Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90°F).

13. Safe Smoking

Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat on the grill; and meats can be smoked in a “smoker” – an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavor permeates the meat. The temperature in the smoker should be maintained at 250 to 300°F for safety.

Use a food thermometer to be sure the food has reached a safe internal temperature.

14. Pit Roasting

Pit roasting is cooking meat in a large, level hole dug in the earth. A hardwood fire is built in the pit, requiring wood equal to about 2 1/2 times the volume of the pit. The hardwood is allowed to burn until the wood reduces and the pit is half filled with burning coals. This can require 4 to 6 hours burning time.

Cooking may require 10 to 12 hours or more and is difficult to estimate. A meat thermometer must be used to determine the meat’s safety and “doneness”. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking.

15. Does Grilling Pose a Cancer Risk?

Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques, such as grilling, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked – without charring – to a safe temperature does not pose a problem.

To prevent charring, remove visible fat that can cause a flare-up. Precook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals. Cook food in the center of the grill and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat.

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10 Stunning Garden Decorations!
 by: Linda Gray

While you’re enjoying playing games in the garden, give a thought to decorating your outside space. There are lots of fun and interesting things you can do without spending tons of money…

1. Wind-Chimes – There are some beautiful wind chimes on the market, and you should be able to find some that suit your style and budget. However, you could go one step further and make your own. Study how they are made, and get the kids to join in! Wind chimes are soothing and very compatible with gardening, so position your chimes well.

They must be in at least a slight draught, which you should be able to find outside with ease. Also, they can scare the birds away from your fruit bushes. Hang them on the patio and in the vegetable garden.

2. Lights and Lanterns – For those smooth hot summer nights. Choose candles for calm nights and opt for lanterns if there’s a breeze about. Solar powered lights are a good choice as there aren’t any cables, batteries or plugs to worry about. They must be in sunlight during the day to re-charge though. Large garden candles will burn for many hours and are available in all sorts of aroma-therapeutic scents.

3. Garden Furniture – Invest in some comfy chairs for the garden. We don’t spend half as much time as we should outside, simply because we don’t feel comfortable. Look at unique ways of furnishing your garden. Do you have a couple of trees a hammock could be strung between? Or how about a park-type bench with comfy cushions set under the shade of the apple tree? Whatever the style or size of your garden, look for relaxing furniture so you can fully enjoy your outside space.

4. Fake Flowers – Well, hey, we don’t all have mature gardens and fresh flowers blooming all year round! If you have to resort to a little ‘deception’ who cares if it looks good? Hang some pretty silk flowers on a wall, or low roof or even in a tree! If nothing else, you’ll keep your visitors guessing

5. Colour it up – If you still need a bit of colour around the place, get the kids involved. No, I don’t mean let them loose with a tin of paint and brushes… what they could do is draw some great pictures of trees, flowers, animals etc, and you can pin them around the patio area or ‘blu-tak’ them to a tree or two. Remember to rescue them if it rains!

6. Cut down on Big Toys – Children’s outdoor toys, such as swings, slides etc; can take up loads of room in the garden, and they’re not always very attractive. Look for something a little less permanent. Maybe separate items you can load away in the shed at night, or go for something completely different and build a giant chess set. Or if you really feel creative, what about a tree-house? They can always go to the park for the swings!

7. Containers – Collect large pots and grow plants you can move around the garden, every day if you like! Grow herbs and flowers and position sweet smelling plants on the patio or round your seating area. Strawberries grow very well in containers as do other useful plants. Make sure the pots aren’t too heavy for you to move, or invest in a garden trolley if they are. If you grow colour co-ordinated flowers, a wonderful display can be created by positioning your pots well.

8. Wild Corner – I know this may be hard if you like a neat and tidy garden, but leaving a wild patch can be very entertaining and visually very pleasing. Nettles and other wildflowers attract butterflies and bees, and it’s often suprising how delicate and colourful wildflowers can be when allowed to grow in their own space. If you’re still unsure, how about building a little fence around the area and making a wooden plaque declaring it a wildlife zone…well, it was just an idea!

9. Water Features – are becoming more and more popular and also more affordable. Create a water feature that will suit your garden. Try not to be persuaded by an over-enthusiastic sales assistant trying to sell you a system that will be far too big or even too small for your outside space. Do some research before you start. There could be a fair amount of physical work involved and you should arrange some strong arm help. You could go for a full waterfall and pond or perhaps a simple water feature on your patio.

10. Rock Gardens – Rock gardens can take on different themes and colour schemes throughout the year with a little careful planning. There is again some heavy physical work involved when you’re putting together your rock garden but well worth it in the end. Make sure you can get to all areas for weeding, watering etc; Try out different rock plants and flowers until you feel happy with the overall view, and even then you can change it. Nothing’s set in stone!

These are just a few ideas. Let your imagination free and decorate your outside space with love. Read through the Garden Decor and Garden Ideas pages on the website for more ideas and resources.
About The Author

Linda Gray is a freelance writer and has spent more than ten years creating an organic family garden from an acre of neglected land. Linda shares her experience and expertise at Flower and Garden Tips http://www.flower-and-garden-tips.com. 

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Traditional Armenian Barbecue Recipe
 by: Armen Hareyan

Each nation or ethnic group has its own way of making barbecue. Everyone has heard of so many various Barbecue sauces and an average supermarket is full of them.

Armenian barbecue stands uniquely next to Southern American Barbecue, Eastern Mediterranean Shish Kabob and Greek Gyros. Before you make your barbecue you should always be circumspective of barbecue safety issues and the information at http://www.emaxhealth.com/75/2854.html on barbecue safety is always good to know.

Armenian Barbecue Ingredients:

2 pounds of pork meat
1 onion
Salt and Pepper (Black Pepper and Red Pepper)
Basil Leaves

Cut the pork meat into small pieces and add to it very small chopped onion. Add salt, pepper and some basil leaves. Mix all of them together very well and leave in the refrigerator for few hours so the taste of the salt, pepper and the basil leaves penetrates inside the meat.

Prepare the grill (can also be done inside the oven). As the grill is warming up, put the meat on skewers and line them up over the grill. The skewer is very much desired so you can equally turn the meat around and let all of it’s part cook well.

When ready, serve with tomato sauce and red wine.
 

About The Author

Armen Hareyan is the publisher of http://www.emaxhealth.com/, publishing health articles and information for consumers.

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Grilled Fish with Sweet Mango Barbecue Sauce
By Billy O’Dell

Two favorites on the island of Barbados are fish and mango. This dish is the best of both in the Bajan world. Enjoy this dish on a cool summer evening with a glass of wine, or with friends for a backyard get-together.

This recipe is a favorite at Food Affairs, prepared by Chef David Watts.

Ingredients:

4 marlin steaks, or other meaty fish, cut 1″ thick, brushed with olive oil and pressed garlic, and seasoned with salt and pepper.

For the barbeque sauce:

1tbsp olive oil

1/2 onion, diced

1/2 hot pepper, seeded

1/4 cup pureed mango

2 tbsp Worcestershire sauce

1/4 apple cider vinegar

1 tbsp Dijon mustard

1/2 cup brown sugar

1 cup beef stock

1 tsp Tabasco

1 pinch salt

1 cup beer

In a large saucepan, over high heat, saute onions and pepper in oil.  Add remaining ingredients, bring to a boil then simmer over medium/low heat for 30 minutes.  Puree sauce in a blender or food processor.

If using a barbeque grill, heat for 10 to 15 minutes on high. Or, if using a grill pan or a frying pan, heat to medium high. Sear the fish for 4 to 5 minutes per side, or until almost completely opaque. Brush 3/4 of the barbeque sauce onto both sides and grill an additional 1 minute per side. For those who prefer their fish medium rare, reduce cooking time to 3 1/2 minutes per side. Top with the reaming sauce and serve.

Author 

Billy O’Dell, with his wife Carolyn, is the owner of BarbadosBarbados.com, an online concierge to Barbados. The O’Dells also run Food Affairs, a popular Bajan catering company.

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Barbecue Safety Tips

Every year, barbecues cause numerous injuries and thousands of dollars of property damage through carelessness. Even those who work with combustible products safely at work will make mistakes and ignore safety practices at home (I know of a fireman who severely burnt his hand because he didn’t take the necessary precautions – explain that one at the station house).

Most barbecue fires can be prevented, so here are a few tips for safe barbecuing:

After purchasing a barbecue, make sure you follow the manufacturer’s directions for assembly and use.

It may sound obvious, but don’t use a barbecue indoors. Fire and carbon monoxide poisoning are a real threat. Keep the barbecue a safe distance (over 3 metres, or 10 feet) from the house.

Keep the gas tank in an upright position. If it’s not in an upright position, the relief valve may not work properly. Also, make sure the burner ports are clear of rust and dirt.

Check for leaks by putting a soapy solution on the connection between the tank and hoses. If bubbles are visible, tighten the connection. Don’t use the barbecue if the bubbles continue as it means it is leaking gas. Never use a match to check for leaks.

When lighting a gas barbecue, keep the lid open to avoid gas buildup and light the barbecue as soon as the gas is turned on. Keep your face away from the grill.

Use a barbecue lighter with a long handle rather than matches. It provides extra reach and so reduces the chance of singed hair or a burn to the body.

When you have finished barbecuing, turn off the burner and the tank valve.

Never use gas to light a charcoal barbecue. Always use barbecue lighter fluid and let it soak for five minutes before lighting. Read and follow all the directions on the can.

Make sure coals are cool before disposing of them.

Avoid wearing baggy sleeves when cooking over a barbecue.

Remember, the entire barbecue assembly is hot. Keep children away.

Now, enjoy fun, safe barbecues.

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Things to Consider When Choosing Barbecue Meat
 by: Chris McCarthy

Everybody loves a good barbecue. But once in while, we get that itch when we just want everything to be absolutely perfect – from the bbq marinade to the the barbecue meat to the paper plates and cups. Speaking of barbecue meat, there are some things you should consider when choosing meat to help bring out the perfect flavor of the barbecue.

In general, the most common barbecue meat choices are beef, pork and poultry, with each type of meat having something different to offer to the palate. As a general rule, select meats that were derived from younger animals since these would be tender and more flavorful.

Barbecue meat tip # 1. Beef cuts ideal for barbecues are the New York strip, Filet Mignon and Rib eye. The appropriate thickness of the beef should be about a full inch. A little seasoning rub helps bring out the natural flavor of the beef without overpowering it.

Barbecue meat tip # 2. Poultry is another barbecue favorite that can either be in the form of duck, chicken, game hen or even turkey. Choice cuts of poultry like wings, legs and thighs can be marinated or flavored using a dry spice rub. Chicken breasts can also be seasoned in the same way before grilling.

Barbecue meat tip # 3. Pork is a barbecue staple enjoyed by everyone. It is the simplest type of meat to barbecue. To appreciate the flavor of pork, choose lean cuts like tender chops and spare ribs or baby back ribs seasoned with spices or barbecue sauce.

Seasoning Meats

Barbecue rubs give traditional barbecue a whole new dimension. It makes for a tastier and more flavorful barbecue. In fact, most famed barbecue restaurants use rubs to give their ribs, chicken and steaks a rich deep flavor. Barbecue rubs should be rubbed thickly into the meat and left there for at least four hours or more. When grilling, the barbecue rub will give the meat a nice, chunky and crusty coating.

Ideally, you should rub the meat first, and then add the sauce while grilling. Barbecue rubs come in all kinds of mixtures. For a nice brown color, you should add some more brown sugar. Paprika is also a popular ingredient in rubs. It has a very light peppery taste, and gives the meat a nice, rich, brown color. Oregano, thyme, and rosemary are excellent herbs which go well with red barbecue sauces. Rubs also typically have onion and garlic powder to flavor the meat.

For an all-around sauce, try the Jim Bean Honey BBQ Sauce and Maguire’s Irish BBQ Sauce. They are two exceptional sauces that can be used for any type of meat even fish.

On the other hand, the Bone Suckin’ Sauce Rib Rub, the Cowtown BBQ Seasoning and the Habanero Seasoning from Hell are multi-purpose dry rubs that can be used to season everything from beef, pork, poultry, fish as well as eggs and pasta.
About The Author

Chris McCarthy is the owner of www.InsaneChicken.com and a hot sauce enthusiast. InsaneChicken.com sells hot sauces, bbq sauces, bbq rubs and salsa’s from around the world. The site also has a Recipe of the Day section and a Hot Sauce and BBQ Blog. 

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Easy BBQ Ribs Recipe
By Hugo Felix

The summer is a perfect BBQ time across the US.  BBQ is a great crowd pleaser and is sure to bring the family together.  Here is an easy BBQ ribs recipe and some quick tips to make sure your BBQ experience is safe and fun.

First, to keep things safe:

1. Defrost meat before cooking so you get even cooking and do it in the fridge.

2. Marinate food in the refrigerator and don’t reuse the marinade unless you boil it first

3. Do not serve cooked meat in the same plate you had the raw meat (unless you clean it before re-using it)

4.  Don’t bring out the meat until you are ready to cook to avoid leaving it a prolonged time in hot temperatures before cooking.

Make sure you follow the safety tips and you will have more fun during the summer cookouts.  My summer is going great.  BBQ’s are a big reason for that.  One of my favorite dishes is an easy BBQ Ribs recipe.  To make great ribs easily we need to follow these tips:

1. Marinade the meat or rub in the seasonings at least 1 hr before cooking more is better but if it’s done too long, unless it’s a tough cut, you could overpower the meat.  Anywhere from one to six hours is good enough.

2. Grill ribs bone side down until the bones start to separate from the meat without turning.  This is a key point that helps produce tender ribs.

3. Brush BBQ sauce or any sauce that has sugar only at the tail end of cooking.

4. Allow the ribs to sit for 10 minutes before eating or cutting this helps the meat stay juicy.

5. Use tongs to handle the meat forks will pierce the meat and allow the juices to escape.  Piercing the meat reduces the flavor and moisture of the meat.

You can try this tips this weekend or the next time you grill ribs and you will see and taste the difference.  In order to do that you need this simple recipe that’s great tasting:

6 pounds pork spareribs

1 tblsp red pepper flakes

2 tblsp Adobo or Seasoned Salt

1 tsp fresh ground black pepper ( use less to taste if using adobo)

A barbecue sauce you like

Combine red pepper flakes, Adobo and black pepper. Rub mixture all over ribs; cover ribs and marinate in refrigerator at least 2 hours. Grill ribs over low heat, bone side down until the meat separates from the bone, approximately 1 hour. Apply your favorite barbecue sauce and cook for another 15 to 30 minutes turning the ribs frequently to avoid burning the sauce. Serves 6 to 8.

There you have it an easy BBQ ribs recipe and some tips to make sure you wow your family and guests.

Author

To learn more visit Hugo Felix at The Minute Gourmet, making great cooking easy, today! Also visit Hugo’s blog at  http://hugoseats.blogspot.com/ for some lively discussion on making fast cooking great.

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Barbeque Techniques: Two Methods to Consider
 by: Richard Cussons

When it comes to barbequing, there are two main schools of thought for the techniques that you can use.

The first of these techniques – and the most popular method for those who grill in their back yards – is the style where the food is cooked directly over the source of heat. This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill. These choices will all create different and enjoyable tastes and flavors.

The second barbeque cooking technique uses heat indirectly. This is more appropriate when you’re cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder. When you’re cooking using this method, the food is cooked away from the actual source of heat. This usually requires a water pan of some kind in order to maintain the moisture level of the food. The temperatures generally sit in around 250ºF. During this cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method. When you’re using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning. This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly. The rule of thumb of this technique is a low temperature for a long time.

No matter which method you use, it’s important not to cook your meat too quickly. If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt. This means that your cut will be dry and tough. However, you cannot cook too slowly or you will risk a bacterial contamination. Though there is a fine line for barbequing properly, it’s important to find that line and stick to it.

If you’re already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat. If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.

As a final note, it’s important to have fun while you barbeque! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.
About The Author

Richard Cussons is a prolific and diverse writer. You can find out more about the origins of barbeques at http://www.top-bbq.com/. 
 

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Banana Picnic Cake

Ingredients 

2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup butter (softened)
1 cup sugar
2 eggs
2 ripe bananas mashed
2/3 cups plain yogurt
1/2 cup chopped walnuts (optional)

Method

In a bowl combine flour, baking powder and baking soda. In a separate bowl mix butter and sugar until well combined. Add eggs and mashed bananas to butter mixture. Add to flour mixture along with the yogurt and mix together well (until smooth). Spoon batter into lightly greased baking pan and top with walnuts (if using). Bake at 350 degrees for about 35 minutes or until baked through.

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