Printable | Taste of Home

Banana Macaroon Trifle

2 tablespoons butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/4 cup milk
1 cup flaked coconut
3 to 4 small firm bananas, sliced
1 tablespoon pineapple juice
1 carton (12 ounces) frozen whipped topping, thawed

In a large bowl, cream butter and sugar until light and fluffy. Beat

Printed from tasteofhome.com Jul 25, 2008

-----------------------Fold------------------------

Banana Macaroon Trifle cont.

in egg and vanilla. Combine the flour, oats and baking powder; add to
creamed mixture alternately with milk, beating well after each
addition (mixture will appear curdled). Stir in coconut. Spread in
a well-greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325°
for 25-30 minutes or until edges are golden brown. Cool completely;
crumble. Set aside 1/4 cup for topping. Just before serving, toss
bananas with pineapple juice. In a 2-1/2-qt. serving bowl, layer a
third of the macaroon crumbs, whipped topping and bananas. Repeat
layers twice. Sprinkle with reserved crumbs.

Yield: 8-10 servings.