Brown the butter. Add the unsalted butter to a medium saucepan over low to medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam, then the foam will subside, and you will start to see golden brown specks form at the bottom of the pan. Once it smells nutty and is a deep golden amber color, remove from heat immediately and transfer to a heat-safe bowl. Let cool for 5-10 minutes.

Once the brown butter has cooled slightly, add the light brown sugar and granulated sugar and mix until fully combined.

Add in the eggs and vanilla extract and mix until smooth.

Mash the overripe banana well, then add it to the wet ingredients and mix until combined.

In a separate bowl, whisk together the flour, cornstarch, baking powder, cinnamon, and salt.

Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours.

When ready to bake, preheat your oven to 350 degrees and line two baking sheets with parchment paper.

Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheets, leaving 2 inches between each cookie.

Bake for 11-13 minutes, until the edges are set and the tops are just barely golden. The centers will look slightly underdone but they will set as they cool.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool COMPLETELY before frosting.

While the cookies cool, make the frosting. In a stand mixer or with a hand mixer, beat the room temperature cream cheese, room temperature butter, and vanilla together for 2 minutes until smooth and fluffy.

Add the heavy cream and mix to combine. Then slowly add the powdered sugar a little at a time until you reach your desired piping consistency.

Transfer the frosting to a piping bag fitted with your favorite tip and pipe a generous swirl on top of each fully cooled cookie.

Drizzle with salted caramel and finish with a sprinkle of flaky sea salt.