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Banana Macaroon Trifle recipe

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

Banana Macaroon Trifle

8-10 servings

Prep: 20 min.
Bake: 20 min.

2 tablespoons butter, softened
1 cup sugar
1 egg
1 teaspoon Spice Islands®, All Natural, No Corn
    Syrup Added, Pure 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 extract.

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 x 9-inch baking pan. Bake at 325°F 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-quart
serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs.

Nutrition 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

Source: Quick Cooking - March/April 2002