Heat all ingredients in a small skillet and bring to a full boil. Cook at a boil for 2 minutes. Remove from heat and transfer to a jar or small pitcher and set aside until ready to use.

In a mixing bowl, whisk together the mashed bananas, eggs, coconut milk, almond milk, coconut oil, maple syrup, and vanilla extract (wet mixture).

In a seperate bowl, stir together the flour, baking powder, baking soda, cinnamon, salt, and walnuts (dry mixture).

Add the dry mixture to the bowl with the wet mixture and stir until well-combined. The batter will be very thick, so if necessary, add a small amount of additional almond milk.

Turn on your waffle iron and set it to a medium-low setting (I put my Cuisinart waffle iron on 3).

Measure out 1/2 cup of pancake batter and pour it on the center of the waffle iron. Close the lid and wait until your waffle iron indicates the waffle is done (I have a light that turns green. If you don't have a light, cook the waffle for about 1.5 to 2 minutes before checking to see if it's done).

Serve waffles with butter, sliced banana, and cinnamon bourbon syrup.