Prepare the crepes: Place all crepe ingredients in a blender. Blend on high speed a few seconds until completely smooth. Transfer batter to a measuring glass and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day)
Cook the crepes: Heat a lightly-greased non-stick skillet over medium-high heat. Working in batches pour 1/4 cup batter in pan. Cook 1-2 minutes on first side, then flip and cook an additional 1 minute on opposite side. Transfer to a serving plate and keep warm. Repeat with remaining batter. Keep crepes warm.
Make the sauce: In a medium saucepan over medium-high heat, melt butter then whisk in sugar, agave, cinnamon, and rum. 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.
Assemble the crepes. Fold each crepe in quarters and top with banana sauce. Sprinkle with coconut and dust with powdered sugar. Enjoy!