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Banana Macaroon Salad

 

Great for picnic or potluck.
73

Yield

4

servings

Prep

10

min

Cook

5

min

Ready

15

min

Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 71348% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 621mg 26%
Total Carbohydrate 31g 31%
Dietary Fiber 7g 27%
Sugars g
Protein 16g
Vitamin A 23% Vitamin C 15%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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