Banana Macaroon Salad

1 cup granulated sugar
2 tablespoons flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coconut
1/2 cup oats
1 egg, beaten
1/2 cup margarine, melted
1/2 teaspoon vanilla extract
1 large container Cool Whip
3 large bananas, sliced
1/2 cup pecans

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 degrees 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.

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