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In a small saucepan, melt the butter over low heat, stirring constantly until the butter begins bubbling, the aroma is nutty, and the butter is just beginning to brown.
Add the cinnamon, cardamom, cloves, and ginger. Continue to stir constantly for 1-2 minutes, until fragrant. Remove from the heat and pour into a bowl to cool slightly.
Preheat the oven to 350 F. In a small bowl, combine the coconut sugar and 2 tsp cinnamon. Set aside.
In a large bowl, mash the bananas. Whisk in the egg, maple syrup, cooled spiced brown butter, vanilla, and yogurt/sour cream until well combined.
Fold in the AP flour, baking soda, and salt. Before completely combining the dry ingredients, fold in the pecans.
In a lined and greased loaf pan, pour ½ the banana bread batter. Sprinkle half the cinnamon sugar mixture, then pour the remaining batter and top with the remaining cinnamon sugar. Sprinkle flaky salt.
Bake for 40-45 minutes, until a toothpick comes out clean. Let cool slightly in the pan, slice, and enjoy.