5 1/3 tablespoons (1/3 cup) butter
1/4 cup sugar
1/2 teaspoon ground cinnamon (optional)
1 cup corn flake crumbs
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup plus 2 tablespoons lemon juice
1 teaspoon vanilla extract
5 medium-sized bananas
In a small saucepan, melt butter over low heat; stir in sugar and cinnamon, if desired, and cook until bubbles form. Remove from heat and stir in the crumbs. Press mixture evenly over bottom and up sides of a 9-inch pie plate; chill.
Meanwhile, in a large bowl, beat cream cheese until fluffy; blend in sweetened condensed milk. Add 1/3 cup lemon juice and the vanilla (see Note); stir until smooth and thick.
Cut 3 of the bananas into thin slices then line bottom of chilled crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours, or until firm.
Cut remaining 2 bananas into thin slices; dip slices in remaining 2 tablespoons lemon juice; arrange over top of pie.