Brown the butter: Pour the butter into a medium saucepan and place it over medium heat. Allow it to bubble and foam until it turns a seductive light brown, whisking until it deepens to a rich chestnut color. Scrape down those magical brown bits into a bowl, and let it cool for about 30 minutes.

In a large mixing bowl, whisk together the brown butter, granulated sugar, and brown sugar until combined. Add the egg yolk and vanilla extract, mixing until well combined.

Mash the banana with lemon juice and add it to the butter mixture, mixing well.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.

Stir in the white chocolate chips until even distributed throughout the dough.

Use a cookie scoop to drop 1.5 tablespoon-sized dough balls onto a parchment-lined baking sheet, spacing them apart. Cover with plastic wrap and chill in the refrigerator for at least an hour.

Preheat your oven to 350°F and prepare two baking sheets with parchment paper. Place the dough balls two inches apart on the sheets.

Bake for 10-12 minutes until golden brown with soft centers. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.