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Banana Macaroon Trifle

 Banana Macaroon Trifle
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.
8-10 ServingsPrep: 20 min. Bake: 20 min.


  • 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. 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

2 of 2

Banana Macaroon Trifle (continued)

Directions (continued)

  • reserved crumbs. Yield: 8-10 servings.
Nutritional Facts: 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.