Monday, July 4, 2011

Banana Macaroon Trifle

This is another crowd pleaser recipe. I've never had a person not like this dessert, even if they're not big fans of coconut. The first time we had this was at a friends house for lunch while we were engaged. Phil liked it so much he asked me to get the recipe and I've been making it for him every so often ever since. We use different fruit each time but it's always delicious.

2 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 1 cup flaked coconut
  • 3 to 4 small firm bananas, sliced (as well as whatever other fruit sounds like it might be good)
  • 1 tablespoon pineapple juice
  • 1 carton (16 ounces) frozen whipped topping, thawed

    In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. 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-in. x 9-in. baking pan. Bake at 325° 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-qt. serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs. 

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