Crust for 2 crust pie
6 c. sliced bananas, ripe but firm
3/4 c. pineapple juice (enough to cover bananas)
3/4 c. sugar
1 tbsp. flour
1 1/2 tsp. cinnamon
1 tbsp. butter

Soak bananas in pineapple juice 20 to 30 minutes. Drain bananas, saving juice. Heat oven to 400 degrees. Place bananas in pastry- lined pie pan. Blend sugar, flour and cinnamon; sprinkle over bananas. Add 3 tablespoons of the pineapple juice; dot with butter and cover with top crust which has slits cut in it. Seal and flute. Bake 30 to 45 minutes or until crust is browned.