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In a medium saucepan over medium heat, cook the butter for 5-10 minutes until it turns golden brown and smells nutty. Watch closely and stir occasionally to avoid burning. When it’s ready, let it cool for 5-10 minutes.
In a large bowl, mix the cooled brown butter and brown sugar until well combined. Then, add the mashed bananas (3 if large, 4 if small), and stir in the vanilla extract, almond extract, milk, and egg.
Gently fold in the flour, baking powder, and salt until just combined—don’t overmix!
Stir in most of the sprinkles, reserving a few to sprinkle on top before baking.
Pour the sugar cookie banana bread batter into a greased 9×5-inch loaf pan, smoothing out the top, and add the remaining sprinkles on top. Bake at 350°F for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the sugar cookie banana bread cool in the pan for at least 30 minutes before slicing.