I was at the grocery store one morning to pick up a few things for the weekend, and the bunch of bananas that I plopped in the oversized-racecar-and-child-carrying grocery cart had an unusual label.
It said “Cooking Lab Recipe Contest” and had a link to the Chiquita Bananas website. So after I got home and put at least half of the groceries away I flipped open the computer and checked it out.
It appears that Chiquita is running a recipe contest every week until November 24, 2014. And your recipe has to include bananas (of course) plus a couple of other special ingredients of their choice.
This week, it’s bananas, watermelon, and yogurt.
Well, isn’t that a right challenge. Coming off of my pumpkin brownies baked in a pumpkin success, I feel a bit cocky. Like, “I think I might just combine bananas, watermelon, and yogurt in a brownie recipe” cocky.
So bear with me now as we sail into uncharted waters. I can pretty much guarantee that no one in the history of baking has combined bananas, watermelon, and yogurt in a brownie. And if they have, I’d like to congratulate them for being a brave and pioneering soul.
Plus I’d like to steal their recipe. (Just kidding.)
I have to say that the color of the watermelon syrup in its jar is one of the most beautiful pinks I’ve ever seen. And then when it spreads out on the plate it takes on the color of sunset, somewhere between orange and pink.
Banana Brownies with Watermelon Syrup and Yogurt Whipped Cream
For the Watermelon Syrup2 1/2 cups of watermelon chunks (about 1/8 of a large watermelon, or 2 lbs with rind)
- 1 cup of sugar
For the Banana Brownies3 oz unsweetened chocolate
- 8 TB unsalted butter
- 1 cup sugar
- 1/3 cup of thoroughly mashed banana about 1 medium banana
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 eggs
- 1/2 cup all purpose flour
For the Yogurt Whipped Cream1/2 cup plain nonfat Greek yogurt
- 1/4 tsp vanilla extract
- 1 TB powdered sugar
- 1/2 cup heavy whipping cream
- 2 TB powdered sugar
For the Watermelon SyrupPlace the watermelon chunks in a saucepan. Use a potato masher or a large fork to crush the chunks until the mixture is mostly liquid. (You may also use a food processor if you prefer.)
Bring to rolling boil and add the sugar. Stir until dissolved. Reduce heat to a bubbling simmer, and let simmer for about 45 minutes, stirring occasionally. While the syrup is simmering, bake the brownies.
When syrup is done reducing, let cool for 5 minutes. Place a bowl under a colander and pour the syrup through to catch the large pieces. Then pour the partially strained syrup through a fine mesh strainer or sieve and into a bowl or jar. This will catch any remaining pieces. Let cool in the refrigerator while you finish the brownies and yogurt whipped cream.
For the Banana BrowniesPreheat oven to 350 F and prepare an 8 inch pan by lining it with foil or parchment paper.
In a large microwaveable bowl, melt the butter and chocolate together in 20 second bursts, stirring in between, until mixture is completely melted and smooth.
Stir in the sugar. Stir in the bananas. Add the salt and vanilla and stir. Add the eggs and stir until blended.
Sprinkle the flour over the batter and gently stir until just combined. Scrape the batter into the prepared pan and smooth out the top.
Bake for about 20 minutes, or until a toothpick inserted in the middle comes out with moist crumbs but no wet batter. Set the finished brownies on a rack to cool and prepare the Yogurt Whipped Cream.
For the Yogurt Whipped CreamIn a small bowl, whisk together the yogurt, vanilla extract, and 1 TB of powdered sugar until smooth. Set aside.
In a larger bowl, beat the whipping cream until it forms soft peaks, then whisk in the 2 TB of powdered sugar until smooth.
Gently fold the yogurt into the whipped cream.