Ingredients
2 tablespoons butter, softened1 cup sugar1 egg1 teaspoon vanilla extract2 tablespoons all-purpose flour1/2 cup old-fashioned oats1 teaspoon baking powder1/4 cup milk1 cup sweetened shredded coconut3 to 4 small firm bananas, sliced1 tablespoon pineapple juice1 carton (12 ounces) frozen whipped topping, thawed
Preparation
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.
