Preheat oven to 350º.
In a large bowl, mash the ripe bananas.
Add eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
Add the flour and mix until the batter has no large pockets of flour, set aside.
In a pot over low heat, melt the butter, then mix in the brown sugar until dissolved.
Bring up the heat to medium, cooking until the mixture starts bubbling.
Remove the caramel from heat and pour into a greased 9x9 pan.
Lay the banana slices evenly on top of the caramel.
Spread the banana bread batter on top.
Bake 40-50 minutes.
Cool until the bottom of the pan is barely warm and use a knife to loosen the edges from the pan.
Place a plate upside down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
Slice, then serve with ice cream.