Preheat the oven to 325 degrees F. Line a 9-inch loaf pan with parchment paper and spray with nonstick cooking spray.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas (Pro top - use a potato masher!). Mix in the milk and cinnamon.
In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan. Pour caramel sauce over the top of the batter and swirl in with a knife.
Bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, and cool completely on a baking rack before slicing. Drizzle with more caramel, if desired.