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.

Banana Macaroon Trifle


  • 2 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon Spice IslandsĀ®, 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


  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 25-30 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.

8-10 servings | Prep: 20 min | Bake: 20 min

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

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