Combine all the ingredients for the brown sugar syrup in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook for 2 to 3 minutes, stirring constantly to prevent burning. The mixture will bubble vigorously, so continuous stirring is essential.

Transfer the syrup to a heat-proof bowl. Place the bowl in an ice bath to cool while you prepare the pancakes. The syrup will thicken as it cools.

To make the pancake batter, combine the the flour, baking powder, sugar, salt, and baking soda in a large mixing bowl. Whisk to combine. Add the buttermilk, oil, and beaten egg and stir with a spoon until smooth. If the batter appears too thick, gradually add more buttermilk, 1 tablespoon at a time, until you reach the desired consistency.

Heat a skillet or griddle over medium-low heat. Lightly brush the surface with oil. Pour the batter onto the hot surface, spreading it to your desired pancake size. Immediately place five banana slices on top of each pancake while the batter is still wet. When small bubbles form on the surface of the pancakes, carefully flip them over. Continue cooking until both sides are golden brown.

To serve, stack 2 pancakes on each plate. Top each stack with 5 fresh banana slices and drizzle with 2 to 3 tablespoons of the cooled brown sugar syrup. Finish with a generous dollop of whipped cream and serve immediately while hot.