For the pancakes:
Stir all ingredients together and let rest for 10-15 minutes.
Lightly grease a griddle or skillet with cooking spray. Heat over medium-high heat until hot. Pour 1/4 cup batter onto preheated griddle and cook to desired level of browning, about 2 to 3 minutes per side.
Melt butter in a large skillet over medium heat.
Stir in brown sugar, corn syrup, cinnamon and nutmeg until blended. Stir in half and half, and cook until slightly thickened.
Add bananas to skillet; heat for 2 to 3 minutes, spooning sauce over bananas.
For each serving, place 2 banana pieces on plate and spoon sauce over bananas, and pancakes, then top with a dollop of whipped cream.