1. Roll the refrigerated skin into large pieces according to the size of the plate.
2. Lay the rolled skin in the plate, remove the redundant skin around, compact the skin by hand, and fork out holes on the skin with fork to prevent the skin from bulging during baking.
3. Pour the casida filling into the pie plate, about 9 points full.
4. Cut the banana into thick slices and soak in the lemon juice diluted with cold boiled water for about 1 minute. Remove and drain the water.
5. Put the banana slices evenly on the filling to bake.