Melt coconut oil in a large skillet over medium heat. Add first three sliced bananas (cut abut 1/4 inch thick) and drizzle 1 tbsp agave nectar over them and cook, flipping once until both sides are browned and syrup is caramelized. Transfer bananas to blender, cook the second set of three bananas with 1 tbsp agave nectar until caramelized. Transfer to blender.Add remaining 3 tbsp agave nectar, 1/4 cup natural peanut butter, and 1 1/4 cup almond milk to blender and purée until smooth.

Transfer to ice cream maker and use according to manufacturer's instructions. Transfer to a pan or bowl and let set in freezer for at least 2 hours. To serve, take out ice cream for about 10 minutes to make it easier to scoop. Enjoy!