For the Brown Butter Banana Bread:

1. Start by browning your butter. Add the butter to a saucepan over medium low heat. Use a rubber spatula to stir and scrape the butter from the bottom so the milk solids don’t get stuck to the pan. The butter will melt, then start to bubble up and splatter, then start to foam. Once this happens, keep stirring, cooking until the butter gets to a golden brown and you see small browned bits floating, about 5-6 more minutes. Once the butter has browned, transfer to a large bowl to cool. 
2. Preheat the oven to 325°F. Butter a standard loaf pan and line with parchment paper with ~2” of overhang for easy removal. 
3. Once the butter has cooled, whisk in the brown sugar and white sugar until well combined.
4. Add the eggs and vanilla and whisk for at least 1-2 minutes or until the mixture has slightly lightened in color. Whisk in the Greek yogurt, maple syrup, and mashed bananas. 
5. Sprinkle in the cinnamon, baking powder, baking soda, and salt. Add in the flour and stir with a rubber spatula just until no flour streaks remain. 
6. Pour the batter into the loaf pan and bake at 325°F for 70-75 minutes or until a skewer comes out clean or with just a few crumbs. 
7. Let the banana bread cool in the pan for at least 30 minutes, then transfer to a cooling rack and let it cool completely before serving. This helps the banana bread keep its shape. Serve as is, or slice and toast in a buttered pan and season with flaky salt.