Preheat the oven to 350 degrees. Combine the flour, oats, sugar, baking soda, and salt in a large mixing bowl. Melt the butter, let it cool, and pour into the mixing bowl with the dry ingredients. Stir (I just used a wooden spoon) until soft dough forms. It should be just slightly crumbly. If the dough feels wet and heavy, add a little more flour.
Press ¾ of the dough into a 9×13 baking dish. Reserve the remaining ¼ for topping. Bake for about 13 minutes or until the top is barely golden brown.
While crust is baking, unwrap caramels and melt in the microwave with the cream. Stir until the mixture is smooth.
Sprinkle chocolate chips over the baked crust. Pour the melted caramel over the chocolate chips. Crumble the remaining dough with your fingers (add a little more flour if it’s not crumbly enough) and sprinkle over the top of the bars. Bake for another 15-20 minutes, until the top layer, is golden brown. Let stand for several hours or until the caramel is cooled.
Preheat oven to 350° F (175° C). Grease a 9x5 inch loaf pan.
In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.