Add the bananas to a blender and blend until completely smooth. You want a lump-free puree so it incorporates cleanly into your dough and sauces.

In a large nonstick pan, melt the butter over medium heat. Stir in the banana puree and brown sugar.

Cook for about 10–15 minutes, stirring every minute or so. The mixture will go from pale yellow to deep brown and thick. You’re looking for a jammy, goopy texture — like banana jam or apple butter.

Once thickened and glossy, remove from heat and spread the mixture onto a large plate to cool faster. Let it come to room temperature before using.

In a stand mixer fitted with the paddle attachment, beat the cold butter with both sugars for 3–4 full minutes. Stop halfway through to scrape down the sides and bottom of the bowl. Creaming the butter and sugar fully is what helps the cookies bake tall and thick.

Add the vanilla and banana reduction and mix until fully combined.

Add the flour, cinnamon, salt, baking powder, baking soda, and cornstarch. Mix on low speed until just combined. Scrape down the bowl to ensure everything is fully incorporated.

Scoop the dough into 6-ounce portions and place on a parchment-lined baking sheet. Chill in the fridge for at least 30 minutes, or until firm. (While the dough chills, prepare the caramel and streusel.)

Preheat the oven to 350°F. Roll the top and the sides of the cookie ball in granulated. Bake the chilled dough balls for 15–16 minutes, until the edges are set and the centers are puffed and slightly underdone.

Let the cookies cool for about 5–10 minutes on the baking sheet, just until they’re set but not too fragile.

Gently roll or sprinkle the cooled cookies with more granulated sugar for that signature sparkle and sweet crunch.

Let the cookies finish cooling on the baking sheet. They’ll finish baking as they rest, which helps keep the centers soft and chewy.

In a medium, heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir gently to moisten all the sugar, then stop stirring completely.

Set the pan over medium heat and cook undisturbed for 5–10 minutes. The mixture will go from clear to golden to deep amber. Meanwhile, warm the heavy cream in the microwave for about 1 minute.

Once the caramel reaches a rich amber color (like honey or copper), immediately remove from heat. Slowly pour in the warm cream — it will bubble up rapidly, so pour carefully and whisk as you go.

Once bubbling calms, whisk until smooth. Stir in the vanilla, salt, and banana reduction. Return to low heat briefly if needed to smooth everything out.

Let cool slightly, then transfer to a heat-safe jar. The caramel will thicken as it cools. Store leftovers in the fridge for up to a week and warm before using.

In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.

Pour in the melted butter and mix with a fork or spatula until large clumps form. Don’t overmix — you want rough, crumbly pieces, not a dough.

If it looks too fine or sandy, gently squeeze parts together with your hands to form bigger clusters.

Spread on a parchment-lined baking sheet and bake at 350°F for 8–10 minutes, until golden and set.

Let cool completely, then break into large pieces.

In the bowl of an electric mixer, beat the softened butter and cream cheese together on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.

With the mixer on low, add the powdered sugar, followed by the vanilla, cinnamon, and salt. Mix just until combined.

Make sure your cookies are completely cool. If they’re even a little warm, the frosting and caramel will slide off.

Fill a piping bag fitted with a Wilton 32 tip (or another small star tip) with the cream cheese frosting. Pipe a tight swirl starting in the center of each cookie and working outward.

Fill a second piping bag or zip-top bag with banana caramel. Snip the tip and drizzle a zigzag across the frosting.

Gently press a few big chunks of streusel into the frosting on each cookie. Try to get a good mix of big and small bits for texture.

Finish with a pinch of flaky sea salt on each cookie to balance the sweetness and make the flavors pop.