Banana Macaroon Trifle Recipe
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.
- 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 DOLE Canned 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.
1 serving (1/2 cup) equals 300 calories, 12 g fat (10 g saturated fat), 28 mg cholesterol, 97 mg sodium, 44 g carbohydrate, 2 g fiber, 2 g protein.
© 2015 RDA Enthusiast Brands, LLC