In a small saucepan, combine the syrup, honey and butter. Warm over low heat or microwave at 2-minute intervals (in a glass bowl) to melt the 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.
MAKE THE WAFFLES:
Spray a waffle iron with nonstick spray (even if the iron is nonstick), then preheat to medium-high heat, or according to manufacturer's instructions.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the sour cream, banana, egg, milk and butter.
Make a well in the center of the dry ingredients and pour in the banana mixture. Mix with a rubber spatula with just a few strokes to evenly moisten batter; do not over-mix! For each waffle, pour about 3/4 cup of batter onto the waffle iron. Close the lid and bake until the waffle is crisp and well-browned, about 4 to 5 minutes.
Remove from the iron with a fork. Serve immediately, drizzled with Warm Maple-Honey Syrup.
*These waffles can be made and frozen to be reheated later. To freeze: cool completely on racks, store individual waffles in plastic freezer bags, and freeze for up to 2 months. Warm in the toaster, or in a toaster oven, until hot and crisp.