1 (16 oz.) can pitted red cherries
1 c. sugar
3 tbsp. cornstarch
1 tbsp. butter
1/2 tsp. cinnamon
1 tsp. almond extract
2 bananas
1 (9 inch) cooked pie shell

In saucepan, mix undrained cherries with cornstarch and sugar. Heat until mixture thickens and boils. Boil 1 minute, stirring constantly. Stir in the butter and allow to cool. Stir in the cinnamon and almond extract. Slice bananas into the pie shell in layers. Pour filling over slices, chill until set. If desired, top with whipped cream.