Preheat the oven to 350°F (180°C, or gas mark 4).

Lightly coat an 8-inch (20-cm) square baking dish with nonstick cooking spray.

To make the Peanut Butter Cookie Base: In a large mixing bowl, stir together the all-purpose flour and ground cinnamon.

In a medium mixing bowl, mix the peanut butter, mashed banana, granulated sugar, nondairy milk, and vanilla extract until smooth.

Gently fold the wet ingredients into the dry ingredients.

Do not overmix.

Spread the mixture evenly in the prepared baking dish.

To make the Caramel Banana Topping: Slice the bananas into thin slices (about ⅛ inch or 3 mm thick) and layer them evenly over the cookie dough.

Drizzle the caramel sauce over the banana layer.

Sprinkle the chocolate chips evenly across the top.

Bake for 30 minutes, or until the caramel is bubbly and the chocolate is melted.

Remove from the oven and place the baking dish on a wire rack.

Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing into 16 squares.