Banana Macaroon Salad
Great for picnic or potluck.
Yield
4 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
or whole wheat |
|
| ¼ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
coconut
|
*
|
| ½ | cup |
rolled oats
|
|
| 1 | large |
eggs
beaten |
|
| ½ | cup |
margarine
melted |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | container |
whipped topping, prepared
|
*
|
| 3 | large |
bananas
sliced |
|
| ½ | cup |
pecans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
or whole wheat |
|
| 1.3 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
coconut
|
*
|
| 118 | ml |
rolled oats
|
|
| 1 | large |
eggs
beaten |
|
| 118 | ml |
margarine
melted |
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | container |
whipped topping, prepared
|
*
|
| 3 | large |
bananas
sliced |
|
| 118 | ml |
pecans
|
|
Directions
Mix dry ingredients except pecans. Add egg, margarine and vanilla extract.
Grease or spray and flour a 9 x 13-inch baking pan.
Spread in pan and bake for 30 minutes at 350℉ (180℃) F or just until light brown.
Immediately remove and lift up and turn over in pan. Cool and crumble.
In large bowl start with Cool Whip on bottom then a layer of bananas, then pecans, then macaroon crumbs.
Continue to repeat layers.
Sprinkle crumbs on top.
Refrigerate four hours before serving.
Crumbs may be stored in tight container for some time.
Smaller bowls of salad can be made at a time.
