Banana and Oreo Cake Truffles

You may find this hard to believe, but I try to live a life of virtue, of respectability, of discipline. However, no matter how hard I try (and I really do try), I find myself powerless to resist the occasional sinful indulgence, be it a satisfying slice of cake, a yummy little cookie, or even (as with this recipe) a quirky combination of the two. These bite-size cake 'truffles' are as curious as they are tantalizing. Each is a little moreish mouthful and perfectly suited to every occasion, from afternoon tea, to a swanky dinner. Or you could just greedily machine gun them in one after the other all by yourself. I promise I won't judge!

Prep time: 30 Mins (Plus a few hours chilling time)
Baking time: 35-40 Mins
For the Banana Cake
125g Unsalted Butter (Softened)
125g Light Muscovado Sugar
2 Large Eggs
1tsp Baking Powder
1tsp Bicarbonate of Soda
125g Self Raising Flour
1 Large Banana (Ripe and well mashed)

10 Oreos

For the Vanilla Buttercream
65g Unsalted Butter (Softened)
125g Icing Sugar
1tsp Vanilla Extract

100g Dark Chocolate (Melted)

To the kitchen! Preheat the oven to 180C/350F/Gas 4, grease a 20cm cake tin and line the base with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Sift in the baking powder, bicarb and flour, then add the mashed banana and mix to an evenly combined batter. Place in the centre of the oven for around 35-40 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy it is baked, remove from the oven, leave in the tin for ten minutes, then remove from the tin (peeling off the paper) and leave to cool completely on a wire rack. Don't worry if it sinks slightly in the middle, for as you will soon see it really does not matter how the cake looks.

When the cake is cool you may proceed. Split the oreos in half, carefully peeling the creamy centre from each. Place the biscuits in a large bowl and the creamy centre in a separate smaller dish. Pulverise the biscuits with a rolling pin until fine, then break in the cake. Using your hands keep breaking up the cake until resembling coarse breadcrumbs, then set to one side.

For the buttercream cream together the butter and icing sugar, then add the vanilla extract and leftover oreo filling. Mix until smooth and velvety then add to your cake/cookie crumbs. Mix together until combined, getting right down to bottom of the bowl.

Line a mini muffin tray with cases. I use a 24 hole tin, although you may end up with more or less depending on the size you go for. Take a small amount of the truffle mix and press into a case, then repeat for the rest of the mixture. Place in the fridge for a hour or two to set. When the truffles are firm to the touch carefully remove each from its paper case and drizzle over the melted dark chocolate. Return to the fridge until the chocolate has set and boom, you're all done.