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PdfMelt the butter in a small saucepan over medium heat. Stir continuously until it's bubbling and browned, about 5-7 minutes.
Remove and let cool for 20 minutes.
Add the cooled browned butter, maple syrup and banana to a large bowl and whisk until smooth.
Whisk in the egg and vanilla until combined.
Fold in the almond flour, baking soda and salt until fully combined. The dough should be wet almost like a banana bread batter.
Transfer to the fridge to firm up for 15 minutes while the oven preheats.
Scoop dough onto baking sheet and bake until golden.
Top with sea salt.