Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups well-shaken buttermilk
• 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
• 2 large eggs
• Vegetable oil for waffle iron
• 2 tablespoons unsalted butter
• 2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices
• 1 1/4 cups pure maple syrup
• Special equipment: a waffle iron (preferably Belgian-style)
• Accompaniment: sour cream or whipped cream

Instructions

1. Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
4. Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.
5. Make topping: While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet. Spoon bananas over waffles, then drizzle with warm syrup before serving.
6. While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.
7. Spoon bananas over waffles, then drizzle with warm syrup before serving.