Banana Macaroon Trifle

A chewy homemade macaroon mixture takes the place traditionally held by cake in this trifle. No time to bake? Use store-bought macaroons instead.


8 servings


2 tablespoons butter or margarine, room temperature
1 cup granulated (white) sugar
1 large 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 small firm bananas. sliced
1 tablespoon pineapple juice
1 (12 ounce) container frozen whipped topping, thawed


Preheat oven to 325°F (163°C). Generously grease a 13 x 9 x 2-inch baking pan.

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 into prepared baking pan. Bake for 25 to 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-quart serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs.


Store in refrigerator.

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