Preheat the oven to 325ºF (165ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.

In a medium-size light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Stir in the brown sugar and salt until well combined.

Add the eggs and vanilla and whisk until well blended and most of the brown sugar is dissolved. Mix in the cocoa powder and cinnamon until thoroughly combined. Stir in the mashed bananas. Mix in the flour, just until combined. Stir in the chocolate chips.

Transfer the batter to the prepared baking pan. Arrange the pecan halves on top of the batter or if you're using pecan pieces, sprinkle them evenly on top of the batter. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 20-25 minutes. (If you hit a melted chocolate chip with the toothpick, test again in a different spot.) Do not over bake!

Let the brownies cool in the pan. Remove the cooled brownies from the pan and drizzle with caramel sauce. Sprinkle with flaky sea salt, if desired.