Mix the nut butter, melted coconut oil, and maple syrup together. If your nut butter is too thick, warm it up a bit to make it easier to mix.

Pour the caramel mixture into an 8-inch springform pan lined with parchment paper. Freeze until set.

In a large bowl, combine the butter and sugars. Whisk until smooth.

Add the yogurt and mashed banana, mixing until the mixture is glossy.

Fold in the flour and baking soda until just combined. Then fold in the chocolate chips.

Preheat your oven to 350°F (175°C).

Grease and line the same 8-inch springform pan with baking paper. Press half of the cookie dough into the bottom of the pan.

Place the frozen caramel layer on top of the dough.

Arrange banana slices over the caramel, then spread the remaining dough on top. Sprinkle with crushed cookies.

Chill the assembled cookie pie in the fridge for 30 minutes while the oven heats up.

Bake for 25-30 minutes, or until golden brown.

Let it cool for at least 30 minutes before slicing. It's delicious warm but can be messy, so you might want to let it cool completely first and then reheat slices in the microwave.

Serve with a scoop of ice cream!