Make the french toast: In a large bowl, whisk eggs, milk, cream, vanilla, and agave until smooth. Dip bread slices into egg mixture and coat on both sides.
In a heated and greased waffle iron, cook french toast one slice at a time 3-4 minutes until golden-brown. Remove from waffle iron and keep warm. Repeat with remaining bread.
Make the caramelized bananas: In a medium saucepan over medium-high heat, melt butter then whisk in sugar, agave, cinnamon, cocoa, and espresso. Bring sauce to a simmer and stir occasionally until thickened and golden. Reduce heat to medium and add bananas to sauce, stirring until coated. Remove from heat.
Serve french toast hot with sauce on top and dust with powdered sugar. Enjoy!