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Melt the butter in a small saucepan over medium heat. Stir continuously until it's bubbling and browned, about 5-8 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.
Transfer dough to the fridge to firm up for 15 minutes while the oven preheats.
Preheat oven to 375F and line a large baking sheet with parchment paper.
Fold in the chocolate chips until just combined.
Scoop 12 cookies onto the baking sheet.
Bake for 8-11 minutes until outsides are golden and center is still soft.
Let cool for 10 minutes before transferring to a wire rack.