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The bananas are first marinated in pineapple juice, and then they are arranged in a prepared pie crust. Before the top crust is put on, the bananas are liberally sprinkled with cinnamon sugar. Thirty minutes later, the pie emerges fragrant and golden. Top it with ice cream and chocolate syrup -if you dare.
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This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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