1 can chunk pineapple, drained and chopped
1 c. miniature marshmallows
1 c. chopped pecans
4 bananas

DRESSING:

Juice from pineapple
Juice from 1 lemon
1/2 c. sugar
1 tbsp. cornstarch
1 egg

Prepare dressing and refrigerate several hours before serving. Place ingredients for dressing in double boiler and cook until thickened. Set aside until cool. Refrigerate 2 hours or overnight.

Cut bananas crosswise into 1/2 inch slices. Add pineapple, marshmallows and chopped pecans a few minutes before serving. Pour salad dressing over mixture and stir gently.