Best Banana Macaroon Trifle Recipes

BANANA MACAROON TRIFLE

Banana Macaroon Trifle image

A chewy homemade macaroon mixture takes the place traditionally held by cake in this trifle from Barbara Keith. "sometimes I serve the sweet treat in individual cups," shares the Faucett, Missouri reader. No time to bake? Use store-bought macaroons instead.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/4 cup milk
1 cup sweetened shredded coconut
3 to 4 small firm bananas, sliced
1 tablespoon pineapple juice
1 carton (12 ounces) frozen whipped topping, thawed

Steps:

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.

Nutrition Facts : Calories 300 calories, Fat 12g fat (10g saturated fat), Cholesterol 28mg cholesterol, Sodium 97mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 2g fiber), Protein 2g protein.

BANANA MACAROON TRIFLE DESSERT

Banana Macaroon Trifle Dessert image

Very sweet and chewy. I got this recipe from the recent March/April 2002 "Taste of Home Quick Cooking" magazine. I made it for Easter dessert. I did double the batch and it filled my trifle bowl to the top.

Provided by TheDancingCook

Categories Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons butter or 2 tablespoons 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 -4 small firm bananas, sliced
1 tablespoon pineapple juice
1 (12 ounce) carton frozen whipped topping, thawed

Steps:

*Ifyou have no time to bake macaroon mixture, use store bought macaroons instead and crush.
For macaroon mixture, beat butter and sugar in a mixing bowl until well blended.
Add egg, mix well.
Combine the coconut, oats, flour and baking powder in another bowl.
Combine milk and vanilla in another bowl.
Now, alternate combining the coconut mix and milk/vanilla mixes with the sugar mix.
(The mixture will appear curdled) Spread into a well greased 13x9 dish.
Bake at 325 for 25 to 30 minutes or until edges are golden brown.
Cool completely and crumble.
Set aside 1/4 cup for topping.
Just before serving toss bananas with pineapple juice.
In a 2 1/2 quart bowl, layer 1/3 macaroon crumbs, whipped topping and bananas.
Repeat layers twice.
Sprinkle with reserved crumbs.
Refrigerate or serve immediately.

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