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Banana Macaroon Trifle
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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 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
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |