Banana Macaroon Trifle

Directions

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.