Banana Macaroon Trifle Recipe

4.5 4 7
Banana Macaroon Trifle Recipe
Banana Macaroon Trifle Recipe photo by Taste of Home
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Banana Macaroon Trifle Recipe

Read Reviews
4.5 4 7
Publisher Photo
A chewy homemade macaroon mixture takes the place traditionally held by cake in this trifle from Barbara Keith. "sometimes I serve the sweet treat in individual cups," shares the Faucett, Missouri reader. No time to bake? Use store-bought macaroons instead.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 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 sweetened shredded coconut
  • 3 to 4 small firm bananas, sliced
  • 1 tablespoon pineapple juice
  • 1 carton (12 ounces) frozen whipped topping, thawed

Directions

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. 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.
Originally published as Banana Macaroon Trifle in Quick Cooking March/April 2002, p57

Nutritional Facts

1/2 cup: 300 calories, 12g fat (10g saturated fat), 28mg cholesterol, 97mg sodium, 44g carbohydrate (33g sugars, 2g fiber), 2g protein.

  • 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 sweetened shredded coconut
  • 3 to 4 small firm bananas, sliced
  • 1 tablespoon pineapple juice
  • 1 carton (12 ounces) frozen whipped topping, thawed
  1. 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.
  2. Spread in a well-greased 13-in. x 9-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.
  3. 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.
Originally published as Banana Macaroon Trifle in Quick Cooking March/April 2002, p57

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Reviews forBanana Macaroon Trifle

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MY REVIEW
crabbylady User ID: 3148081 91718
Reviewed Feb. 6, 2012

"I made this to take to a church dinner and everyone enjoyed this trifle. They was none left."

MY REVIEW
l.everett User ID: 1284170 91714
Reviewed Jul. 19, 2010

"This was a good recipe but I modified it slightly. I made a package of banana pudding and added it to the layers. I think next time I will use two packages. Was very good, it tasted like a mixture of a banana and coconut cream pie."

MY REVIEW
chlorea User ID: 5206703 76931
Reviewed Jul. 15, 2010

"This is a delicious dessert that is perfect for birthdays, anniverseries, even something as simple as a girls night out.I give this a total thumbs up!"

MY REVIEW
TeiLea User ID: 2810488 83426
Reviewed Apr. 13, 2010

"I have made this recipe over and over - in fact, I often "get in trouble" if I don't bring it to family dinners! It is easy and delicious and I very seldom have leftovers. However, I don't recommend using store bought macaroons. This homemade mix is great!"

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