1 c. elbow macaroni
2 eggs
1 (20 oz.) can pineapple chunks
1/2 c. sugar
1/4 c. lemon juice
1/4 tsp. salt
2 bananas, sliced
1 c. whipped cream

Cook macaroni; drain. Rinse with cold water, drain, and set aside. Beat eggs in medium saucepan. Drain pineapple. Save juice.

Combine pineapple juice, sugar, lemon juice and salt. Stir well. Slowly add pineapple mixture to eggs and stir constantly. Cook egg mixture over medium heat, stir constantly until thickened and bubbly.

Stir together macaroni, egg mixture, and pineapple (mixture will be thin). Chill 24 hours. Add bananas and whipped cream just before serving. Mix well.