For the Waffles: Preheat your waffle iron. Preheat oven to 225 degrees F. to keep waffles warm. Place wire rack insert on a large sheet pan. Set aside.
In a medium sized mixing bowl combine flour, cornstarch, baking powder, salt and pecans. Stir together and make a small well in the center of ingredients.
In a separate mixing bowl combine the egg yolks, buttermilk, oil and vanilla extract. Beat/whisk to thoroughly incorporate.
Add all of the yolk mixture to the ‘well’ of the dry ingredients. Stir until just combined. The mixture should still be lumpy.
In a separate small bowl, beat egg whites with sugar until stiff peaks form (the tips of the whites should stand straight up in the air).
Gently fold 1/3 of the egg whites into the flour/egg yolk mixture. Fold. Repeat two more times until all of the egg whites are barely combined, do NOT over mix.
Spoon about 1/3 cup waffle batter into preheated waffle iron, making sure not to overfill. Cook for 4-6 minutes or until waffles are cooked through. Remove and store cooked waffles in the warm oven while you repeat with remaining batter.
Meanwhile, Make the Caramelized Rum Bananas: In a large sauce pan melt butter with corn syrup over medium heat. When the butter is melted, add the brown sugar, maple syrup, cinnamon. Stir until the sugar dissolves. Add the rum and allow mixture to come to a gentle boil. Immediately reduce heat to low and simmer for 2 minutes, stirring occasionally. Add in the bananas, pecans and a pinch of salt. Stir to coat. Cook an additional 2 minutes, stirring occasionally.
Spoon the caramelized banana and pecan mixture over the warm waffles and serve immediately.
*Yields roughly 14 Waffles *Optional additional toppings: butter and maple syrup *To reheat: heat waffles in a toaster oven or an oven preheated to 325 degrees F until warm throughout, about 5 minutes.