Preheat your waffle iron according to the instructions for the model you are using.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.

Make a well in the center of the dry ingredients and add the mashed bananas, milk, vanilla, and egg yolks. Stir to combine. Your batter should be just a little thicker than pancake batter. If it seems too thick add a splash of milk.

Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and whisk on high until stiff peaks form. If you don’t have a stand mixer, use a hand mixer with a whisk attachment.

Fold the fluffy whites into the batter.

Spray the heated waffle iron with non-stick cooking spray. Spoon the batter onto the hot iron, close, and cook 4-5 minutes.

While the waffles cook, add the brown sugar for the syrup to a medium saucepan. Stir together the cornstarch, cold water, and rum, and pour it over the brown sugar. Bring the heat up to medium high and let the liquid cook until the sugar completely dissolves, stirring occasionally. Stir in the butter until smooth. Stir in the pecan halves.

Serve the syrup warm!