Preheat a waffle iron according to the manufacturer’s instructions– these waffles can be made in either a standard or Belgian waffle iron (this choice will affect yield).
Add milk, eggs, melted butter, and vanilla to a large bowl. Whisk until combined.
Add the flour, brown sugar, baking powder and cinnamon. Whisk until no large lumps remain, but don't over mix.
If needed, grease your waffle iron with butter or nonstick cooking spray. Add about ½ cup of batter to the center of the iron (amount needed will vary based on type of waffle maker). Cook the waffle for 2-3 minutes, or until it is crisp and golden brown. Repeat with the remaining waffle batter until all the batter is used.
If desired, keep cooked waffles warm on a baking sheet in a 200ºF oven for up to 30 minutes.
For the Bananas Foster Topping
Add butter to a large high sided skillet set over medium-high heat. When the butter is melted, add the brown sugar and cinnamon. Whisk to combine. Allow the butter-sugar mixture to cook for 1 minute, or until it is thick and dark brown in color.
Next add the bananas and pecans, if using. Stir to coat everything in the caramel sauce.
Optional: Remove the pan from the heat and pour the dark rum over the top of the bananas (but don’t stir it in). Very carefully use a long match to ignite the rum and gently shake the pan until the flame disappears (about 10 seconds). When the flame is gone, stir the bananas and serve immediately (the bananas will get mushy as they sit, we recommend serving them immediately after they are prepared).
Notes
Leftover waffles without banana topping can be kept in an airtight container in the fridge for up to three days.