Peel the banana and cut it on a diagonal to form 1/4-inch-thick slices. Transfer the slices to a bowl and add the sugar, lemon juice, and cinnamon. Toss to coat them evenly.

Place a small, nonstick skillet over medium-high heat. Add the 2 teaspoons butter. When it bubbles ever so slightly, add the bananas. Cook them, stirring frequently, until they are tender and slightly caramelized, about 2-4 minutes. Remove them from the heat and cover them to keep them warm.

Mix the milk, egg substitute, sugar, and cinnamon in a large shallow bowl.

Preheat a large nonstick skillet to medium-high heat. Add the remaining 1 teaspoon butter.

Soak one slice of the bread in the egg mixture until soft, turning once. Let any excess egg drip off and transfer it to the skillet. Repeat with the second bread slice, placing it side by side in the pan.

Cook them about 1-3 minutes per side, or until golden brown on both sides. Transfer each piece of toast to a plate and top each with half of the banana mixture. Serve immediately.