Banana Macaroon Trifle

2 tablespoons butter or margarine, softened
1 cup sugar
1 egg
1 cup flaked coconut
1/2 cup old-fashioned oats
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
3 to 4 small firm bananas, sliced
1 tablespoon pineapple juice
1 carton (12 ounces) frozen whipped topping, thawed

For macaroon mixture, beat butter and sugar in a mixing bowl until well blended. Add egg; mix well. Combine coconut, oats, flour and baking powder. Combine milk and vanilla; add to the sugar mixture alternately with coconut mixture alternately with coconut mixture (mixture will appear curdled).

Spread in a well-greased 13-in. x 9-in. x 2-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. Makes 8-10 servings.