1

Spray a waffle iron with nonstick vegetable cooking spray (even if the iron is nonstick), then preheat to medium-high heat, or according to manufacturer's instructions.

2

In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together sour cream, banana, egg, milk and butter.

3

Make a well in center of flour mixture and pour in banana mixture. Mix with a spatula with just a few strokes to evenly moisten batter; do not overmix! For each waffle, pour about ¾ cup of batter onto iron grid. Close lid and bake until waffle is crisp and well-browned, about 4 to 5 minutes.

4

Remove from iron with a fork. Serve immediately, drizzled with Warm Maple-Honey Syrup.

5

To make syrup: Combine syrup, honey and butter in a small saucepan or microwave-proof bowl. Warm over low heat or microwave at 2-minute intervals to melt butter and gently warm and liquefy into a syrup. Serve warm, or store in refrigerator in a covered container for up to 1 month and reheat as needed.