Cookies

1. In a small saucepan, melt the butter over medium-high heat. Cook, while occasionally stirring, until the butter has brown specks throughout. Careful not to burn the butter. Remove from the heat and transfer to a large bowl. Set aside to cool, but not thicken.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk together the brown butter, banana, brown sugar, egg, and sour cream.
4. Gently fold in the flour mixture until evenly combined.
5. Cover the bowl with plastic wrap and refrigerate for at least two hours or overnight.
6. Remove the cookie dough from the refrigerator and allow to sit at room temperature for about 15 minutes.
7. Preheat oven to 350°F/177°C. Line two large baking sheet pans with parchment paper.
8. Using a small ice cream scoop, scoop cookie dough balls, and line them on your prepared sheet pan, allowing for about 2-inches between each cookie. Slightly flatten each cookie.
9. Bake in the preheated oven for 9-12 minutes.
10. Remove from the oven and allow the cookies to cool 5 minutes on the hot sheet pan. Transfer the cookies to a cooling rack to completely cool.

Cream Cheese Frosting

1. In a medium bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes.
2. Add the powdered sugar and mix on low speed until powdered sugar is mostly incorporated.
3. Increase to medium-high speed and beat for 3 minutes.
4. Add the vanilla and cinnamon and mix on medium speed for 30 seconds. Frost the completely cooled cookies.