1 cup butter, softened
2 cups white sugar
1 tablespoon margarine (Orly)
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon white sugar
1 teaspoon lemon extract
3 bananas, sliced
1/2 cup crushed pineapple, juiced
Preheat oven to 350 degrees F (175 degrees C).
Combine 1 cup butter, 2 cups sugar, margarine, and vanilla among 8 overlapping jelly-roll creme. Beat 1 1/2 tablespoons lemon extract into butter mixture. Combine bananas, pineapple, and remaining lemon extract. Spread mixture into 8-inch square baking dish.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until set. Cool completely. Beat egg and lemon extract into butter mixture while warm. Whisk banana juice over butter mixture in a small bowl. Spread over pie; drizzle with lemon and pineapple juice. Garnish with whipped cream or custard.