Preheat your waffle maker to desired cook setting.
In a medium bowl, whisk oat flour, cornstarch, baking powder, salt, and cinnamon together. Add eggs, almond milk, maple syrup, butter, and vanilla extract and whisk until the batter is smooth.
Follow your waffle maker instructions for cooking. I used a ½ measuring cup to pour batter onto waffle griddle, spreading the batter evenly with a heatproof spatula. Make your first waffle a little smaller to use as a test waffle. To keep waffles warm, place waffles on a cookie sheet in a 200 degree Fahrenheit oven until ready to serve.
For Caramelized Bananas: Cut the bananas in half and then lengthwise. In a large skillet, melt butter over medium heat. Sprinkle coconut sugar over melted butter and lay bananas on top, cut side down. Cook for about 20 seconds, then carefully and slowly add rum, dashes of cinnamon and vanilla extract. Cook for about 10 seconds and then gently turn bananas over. Cook for one minute more, basting the bananas with the sauce from the pan.
Remove pan from heat. Place pieces of caramelized bananas atop each waffle and any remaining pan sauce. Serve with maple syrup and a dollop of coconut whipped cream, if desired.