- 2 tablespoons butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1 cup flaked coconut
- 1/2 cup old-fashioned oats
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3 to 4 small firm bananas, sliced
- 1 tablespoon pineapple juice
- 1 carton (12 ounces) frozen whipped topping, thawed
- For macaroon mixture, beat butter and sugar in a mixing bowl until well blended. Add egg; mix well. Combine coconut, oats, flour and baking powder. Combine milk and vanilla; add to the sugar mixture alternately with coconut mixture alternately with coconut mixture (mixture will appear curdled).
- 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.
Reviews forBanana Macaroon Trifle
"I made this to take to a church dinner and everyone enjoyed this trifle. They was none left."
"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."
"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!"
"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!"