Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.

Whisk together the eggs, 1 ½ teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms.

Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.

Meanwhile, melt ¼ cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon.

Bring to a simmer, then stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.

Beat the heavy cream, ¼ teaspoon of vanilla, and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.