In 1-quart saucepan, melt butter, sugar and cinnamon over low heat; stirring constantly until bubbles form around edges of pan. Remove from heat. Add cereal. Mix well. Press mixture evenly and firmly in bottom and on side of 9-inch pie pan to form crust. Chill.
In medium mixing bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk, mixing thoroughly. Add the 1/3 cup lemon juice and vanilla, stirring until thickened. Slice 3 bananas. Line crust with banana slices. Turn filling into crust. Refrigerate 2 hours or until firm. Cut remaining 2 bananas into thin slices. Dip in the 2 tablespoons lemon juice. Garnish top of pie with banana slices. Store in refrigerator until ready to serve!