Prepare Whipped Cream: Refrigerate a can of full-fat coconut milk overnight, then whip the thick cream with powdered sugar and vanilla extract for about 3-5 minutes until soft peaks form.

Prepare Waffle Batter: In a large bowl, whisk together flour, baking powder, cinnamon, salt, and brown sugar. In another bowl, mash bananas and add egg, coconut milk, and vanilla extract. Fold wet ingredients into dry until just mixed.

Cook Waffles: Preheat waffle iron and grease lightly. Pour about 1 cup of batter onto the hot iron. Cook for 3-5 minutes until golden brown and crisp, then set aside.

Prepare French Toast Coating: Whisk together eggs, coconut milk, vanilla extract, and cinnamon in a shallow dish until combined.

Coat and Cook Waffles: Dip each waffle in custard mixture, coating both sides. In a skillet, cook coated waffles over medium-low heat for about 5 minutes on each side until crispy.

Serve: Stack the waffles on a plate, top with whipped coconut cream, and add fresh banana slices and desired toppings.