In this homage to the Big Easy, I created a chocolate banana snacking cake with a chicory coffee glaze.
Note: Chicory coffee is a NOLA tradition, made from coffee beans mixed with ground chicory. It's got a strong, almost chocolatey flavor. It's available for purchase online from Cafe du Monde and other retailers. To make the banana puree, put 2 medium bananas in the food processor and pulse until they're the texture of baby food, about 10 pulses.
- For the Cake
- 1 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 2/3 cup sugar
- 3/4 cup banana puree from about 2 medium bananas (see note)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
- 1 cup milk
- For Glaze
- 2 tablespoons brewed chicory coffee
- 1/2 to 3/4 cup confectioners sugar
- 1 teaspoon water
For Cake: Adjust oven rack to middle position and preheat oven to 350°F. Grease cake pan with butter.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, whisk together vegetable oil, sugar, and banana puree. Whisk in vinegar and vanilla, followed by 1/2 milk. Stir in dry ingredients. Stir in remaining milk until batter is smooth, then pour into prepared baking pan. Bake until a cake tester inserted into the middle of the cake comes out clean, about 30-40 minutes. Let cool.
For Glaze: In a small bowl, whisk together coffee, water, and 1/2 cup confectioners sugar until smooth. Add confectioners sugar by the tablespoon, if needed, until the glaze reaches desired consistency. It should fall in thick ribbons off the back of the whisk. Take cake out of pan and spread top evenly with glaze.
8- by 8- inch baking pan