1. Preheat the oven to 350 degrees.

2. Start by making the brown butter. Place a light colored pot over medium heat, then add the butter. After the butter is melted adjust the heat higher to medium-high. Allow the butter to come to a rapid bubbly simmer. While adjusting the heat between medium and medium-high, continually whisk the butter until the milk particles have browned and the liquid is a rich caramel or amber color. I’ve found that once the butter is melted this process takes 4-5 minutes. Once fully browned, immediately pour into a heat proof bowl.

3. While the butter cools slightly, combine the dry ingredients in a large bowl: flour, salt, cinnamon, baking soda.

4. To the brown butter whisk in first the brown sugar, then white sugar, then the egg and vanilla. Next, stir in the mashed banana and lastly the peanut butter.

5. Slowly add the dry ingredients to the wet and stir to combine, mixing in the dark chocolate morsels.

6. Form medium sized cookie dough balls and roll in your hand and add to the baking sheet. Gently press down on the cookies just slightly if you want your cookies a little flatter (optional!).

7. Bake cookies for 10 minutes, then immediately remove to a plate to cool.

Enjoy!