Combine all ingredients, except butter until smooth. Batter should be at a consistency of heavy cream. Refrigerate for 30 minutes to 1 hour. Remove. Whisk in melted butter into sauce span.
Pour about 1/4 cup batter to buttered sauteé pan over medium-high heat. Swirl butter until bottom is coated. Once edges have been to crisp and bubble flip or turn over with rubber spatula. Each side should be bumpy golden brown.
Place on cutting board to cool. Fold into a triangle. Place ice cream on top, then bananas with plenty of sauce.