Directions:
- 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. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.44 Kcal (1044 kJ) | ||
| Calories from fat | 66.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.39g | 11% | |
|---|---|---|---|
| Cholesterol | 28.25mg | 9% | |
| Sodium | 16.69mg | 1% | |
| Potassium | 298.32mg | 6% | |
| Total Carbs | 43.64g | 15% | |
| Sugars | 21.85g | 87% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 3.88g | 8% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 0.9mg | 5% | |
| Calcium | 52mg | 5% | |
| Amount Per 100 g | |||
| Calories | 220.97 Kcal (925 kJ) | ||
| Calories from fat | 58.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.55g | 11% | |
|---|---|---|---|
| Cholesterol | 25.02mg | 9% | |
| Sodium | 14.79mg | 1% | |
| Potassium | 264.27mg | 6% | |
| Total Carbs | 38.66g | 15% | |
| Sugars | 19.36g | 87% | |
| Dietary Fiber | 3.1g | 14% | |
| Protein | 3.43g | 8% | |
| Vitamin C | 4.1mg | 8% | |
| Iron | 0.8mg | 5% | |
| Calcium | 46.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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