Ingredientes para Banana Macaroon Trifle Dessert
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 cups flaked coconut
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3 firm bananas, sliced
- 1 (6 ounce) can pineapple juice
- 1 (12 ounce) container frozen whipped topping, thawed
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Cómo preparar Banana Macaroon Trifle Dessert
- Preheat oven to 325°F (160°C). Grease a 13x9 inch baking dish.
- **(Optional - Skip if using store-bought macaroons):** In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg until well combined.
- In a separate bowl, combine the shredded coconut, rolled oats, flour, and baking powder.
- In another bowl, whisk together the milk and vanilla extract.
- Gradually add the dry ingredients (step 4) and the wet ingredients (step 5) to the butter/sugar mixture, alternating between the two, beginning and ending with the dry ingredients. Mix until just combined.
- Spread the batter evenly into the prepared baking dish.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the baked macaroon mixture cool completely in the pan. Once cool, crumble the mixture into coarse crumbs.
- Reserve ¼ cup of the crumbs for topping.
- Just before serving, gently toss the sliced bananas with the pineapple juice.
- In a 2 ½-quart bowl, layer one-third of the macaroon crumbs, half of the whipped topping, and half of the bananas.
- Repeat the layers (crumbs, whipped topping, bananas).
- Top with the remaining whipped topping and the reserved macaroon crumbs.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
175g
Fat
71g
Carbs
17g
