In a bowl, whisk together the cream and sugar until stiff peaks form. Refrigerate until ready to serve.
In another bowl, whisk together the flour, corn flour, baking powder and salt. Set aside.
In a large measuring cup, combine the milk, oil and vanilla. Set aside.
In a large bowl, beat the eggs and brown sugar with an electric mixer for 10 minutes or until the mixture triples in volume and forms a ribbon as it falls from the beaters.
Add the dry ingredients and milk mixture to the egg mixture. Using a whisk, gently combine until just moistened (a few lumps will remain).
Preheat a waffle iron. Pour about 3/4 cup (180 ml) of batter at a time into the device (or follow the manufacturer’s instructions) and close. Cook for 3 to 5 minutes or until the waffles are golden brown. Keep warm.
Peel and cut the bananas into slices 1/2 inch (1 cm) thick.
In a large non-stick skillet over medium-high heat, melt the brown sugar, butter and water. Add the bananas and stir gently. Cook for 2 minutes. Add the rum and cinnamon. Simmer for 1 minute.
Serve the waffles topped with the bananas Foster and whipped cream.