Line the unpricked pastry shell with a double thickness of foil. Bake at 450° for 10 minutes. Remove the foil and bake 2 minutes more or until pastry is golden brown; set aside. Reduce heat to 375°.
In a small saucepan, combine the sugar, cinnamon and cornstarch. Stir in the pineapple juice, lemon juice and zest. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Remove from heat. Fold in bananas; pour into crust.
For streusel, in a small bowl, combine the flour, brown sugar, nuts and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over the filling.
Cover edges of pie loosely with foil. Bake at 375° for 40 minutes or until topping is golden and filling is bubbly. Cool on a wire rack.