Preheat a Belgian waffle maker. Preheat the oven to 265°. Pull out 2 cookie sheets. This is to keep all the waffles crisp and warm.
In a medium mixing bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg. Create a well in the dry ingredients. Set aside.
In a small bowl, mash the ripe bananas using a fork or potato masher. Once mashed, combine the bananas, buttermilk, milk, oil, and vanilla. Separate the eggs and place egg yolks in the wet ingredient bowl. Place the egg whites in a separate bowl.
Mix the egg yolks into the wet ingredients. Pour the wet ingredients into the dry ingredient bowl. Use a whisk and mix together. There should be lumps, don't over mix.
Use a hand mixer and beat the egg whites on high until soft peaks form. Add in the sugar 1 teaspoon at a time. Then, mix on high until stiff peaks form. Pour fluffy egg whites into the batter. Use a rubber spatula to gently fold it in.
Fill the waffle maker with the waffle batter. Sprinkle mini chocolate chips on top of the batter. Cook until golden brown and slightly crispy. Place the waffles in the oven on the cookie sheet to keep them warm. Don't stack the waffles, otherwise the steam will cause the waffles to be soggy. Serve warm with butter and syrup.