Prepare the egg mixture:
In a shallow bowl, combine eggs, milk, vanilla extract, and ground cinnamon. Whisk together until well mixed.

Cook the French toast:
Heat a skillet or griddle over medium heat, adding a little salted butter. Once the butter is bubbly (but not burned), dip the Texas toast into the egg mixture, coating both sides. Let it soak for about 10 seconds on each side, but don’t over-soak.
Cook for 1-2 minutes on each side or until golden brown. Repeat with all the slices of toast, adding more butter as needed. Set the cooked French toast aside and cover with aluminum foil to keep warm.

Caramelize the bananas:
In the same skillet, add the remaining butter and heat over medium heat. Add the sliced bananas, avoiding overlapping. Sear the bananas on one side until golden brown, then flip and cook the other side.
Once caramelized, remove from the heat.

Assemble and serve:
Place the French toast on serving plates and top with the caramelized bananas. Optionally, sprinkle with powdered sugar and serve with maple syrup.