Banana Macaroon Trifle - Carolina Country

Banana Macaroon Trifle

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Banana Macaroon Trifle


  • 2 tablespoons butter or margarine, softened
  • 1 cup sugar
  • 1 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 to 4 small firm bananas, sliced
  • 1 tablespoon pineapple juice
  • 1 carton (12 ounces) frozen whipped topping, thawed


  1. 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 (mixture will appear curdled).

  2. Spread in a well-greased 13-by-9-by-2-inch baking pan. Bake at 325 degrees 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 21⁄2 quart serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs.

    * Store bought macaroons may be substituted.



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