• Preheat your oven to 350°F (175°C).

For Banana Bread:

• In a large bowl, mash the ripe bananas, then incorporate the eggs, oil, granulated sugar, and cinnamon. Mix until fully blended.
• Slowly add the flour to the banana mixture, stirring until there are no visible pockets of flour. Set the batter aside.

For Caramel Topping:

• In a pot over medium-low heat, melt the butter. Once melted, stir in the brown sugar until completely dissolved.
• Raise the heat to medium-high and let the mixture bubble until the sugar is entirely melted.
• Remove the caramel from heat and pour it into a greased 9x9-inch baking pan.
• Evenly arrange the sliced bananas over the caramel layer.
• Spread the banana bread batter over the bananas, ensuring an even layer.
• Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool until the bottom feels just warm. Use a knife to carefully loosen the edges from the pan.
• Inversion time! Place a plate upside-down over the pan, then gently flip the pan to release the banana bread onto the plate.
• Slice your banana bread and serve it with a scoop of vanilla ice cream for the perfect treat.