Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment.

Whisk together melted butter and brown sugar. Add mashed bananas, eggs, vanilla, and sour cream and mix until smooth.

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix it!

Pour into the loaf pan and bake for 45–55 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely.

Break the banana bread into a large bowl and use your hands to massage it into fine crumbs.

Add milk 1 tablespoon at a time, mixing after each addition, until the banana bread reaches a soft cake-pop-like consistency that holds together when pressed. You may not need all of the milk!

Roll the mixture into bite-sized balls and place them on a baking sheet. Freeze for 15-20 minutes, just until firm.

Melt the chocolate until smooth. Dip each banana bread ball into the chocolate, letting the excess drip off.

Immediately sprinkle with flaky sea salt and let the chocolate set.