Combine sugar and cinnamon; roll bananas in sugar mixture to coat well. Set aside.
Roll pastry out on a heavily floured surface to 1/8-inch thickness; cut pastry into six equal portions. Gently wrap a portion around each coated banana. Moisten edges with water; pinch gently to seal.
Place bananas, seam side down, on a well-greased 15- x 10- x 1-inch jellyroll pan. Brush liberally with egg white. Bake at 475° for 8 minutes or until lightly browned.
Transfer bananas to a serving platter. Top with Lemon Sauce; sprinkle with lemon zest. Garnish with mint leaves, if desired.