Blend ripe bananas until smooth, then cook over medium heat with butter and brown sugar in a saucepan until thick and syrupy. Remove from heat and let cool.

In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the egg and yolk, vanilla extract, and cooled banana reduction. Gradually mix in flour, baking powder, baking soda, cornstarch, cinnamon, and salt until combined.

Scoop the dough into balls, place on a lined baking sheet, cover with plastic wrap, and chill in the refrigerator for 30 minutes.

Preheat the oven to 350°F (175°C). Roll each ball in granulated sugar and bake for 15-16 minutes, or until edges are set and golden. Centers will be soft.

Combine granulated sugar, water, and corn syrup over medium heat. Cook until amber then whisk in heavy cream, vanilla, and banana reduction until smooth. Cool slightly.

In a bowl, mix flour, granulated sugar, and melted butter for the streusel topping. Bake until golden brown and crumble into small pieces.

In a mixing bowl, beat cream cheese and softened butter until fluffy. Gradually add powdered sugar, then cinnamon and vanilla until creamy.

Once cookies are cool, pipe frosting generously, drizzle with banana caramel sauce, and sprinkle with streusel topping. Finish with flaky sea salt.