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.

Prep: 20 min | Bake: 20 min | Yield: 8 to 10 servings

Ingredients

• 2 tablespoons butter, softened
• 1 cup granulated 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 (12 ounce) carton frozen whipped topping, thawed

Instructions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
2. 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.
3. Spread in a well-greased 13 x 9 inch baking pan.
4. Bake at 325 degrees F for 25 to 30 minutes or until edges are golden brown. Cool completely; crumble. Set aside 1/4 cup for topping.
5. Just before serving, toss bananas with pineapple juice.
6. In a 2 1/2-quart serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas.
7. Repeat layers twice.
8. Sprinkle with reserved crumbs.

Nutrition

Per 1/2 cup serving: 300 calories, 12 g fat (10 g saturated fat), 28 mg cholesterol, 97 mg sodium, 44 g carbohydrate, 2 g fiber, 2 g protein

Attribution

Quick Cooking magazine - March/April 2002