Blend the bananas with a stick blender or mash well with a fork until smooth. Place the banana puree into a mixing bowl, add the eggs, milk, butter and vanilla and whisk until combined. 

Sift in the flour, baking powder and baking soda. Add the caster sugar, salt and cinnamon and gently fold to combine, leaving a few small lumps in the batter. Cover and rest for 10 minutes. 

Heat a frying pan over medium low heat and lightly grease with oil or a little butter. Add 1 ladle of batter and cook for about 3 minutes until bubbles appear on the surface. Turn and cook for 1 minute, then remove from the pan. Repeat with the remaining batter. 

For the caramelised bananas, heat a frying pan over medium heat. Add the banana slices and butter and cook for 2 minutes. Add the maple syrup and cook for 3 to 5 minutes until golden and caramelised. Turn the bananas and cook for a further 2 to 3 minutes until softened. Remove from heat and keep warm. 

Serve the pancakes topped with the caramelised bananas and extra maple syrup, with icing sugar if desired. Serve warm.