Mix in the coconut milk*. Add oil, eggs, and vanilla.
Whisk together until combined.
Pour batter into waffle iron per instructions. Mine uses about a 1/3 cup on each side. Cook until golden brown. Place on a cooling rack while you continue with the remaining batter.
Place baking sheet in a warm oven (170 degrees) to keep waffles warm until ready to serve.
For the Sauce
Combine the brown sugar, butter, and cinnamon in a small saucepan.
Cook over low heat until the sugar dissolves.
Stir in the banana liqueur and the dark rum.
Add the sliced bananas to the pan and continue to cook until bananas soften.
Spoon sauce over waffles and serve dusted with powdered sugar.
You can go crazy and pour over a scoop of vanilla ice cream, or add whipped cream to make it pretty.
Notes
Now I do have to caution you, these babies contain alcohol. If you would like to burn more of the alcohol off, use a long lighter, you know the fireplace kind, and light the sauce on fire in the saucepan.....very carefully!
If you will not be eating all of the waffles in one sitting, do not pour the sauce over the top. Allow leftover waffles to cool completely and store in a zipper topped freezer bag in the refrigerator or freezer.
Reheat waffles in the toaster when ready to serve.