In a bowl, mash the bananas well until smooth.

Add the oil and mix well.

Sift the flour and cocoa powder into the banana / oil mix and stir until combined.

Next slowly add the milk while whisking to get a relatively smooth, thick batter.

Grease your pan with the remaining 1 tsp of sunflower oil.

Heat the pan on a medium heat until hot.

Ladle roughly 1/8th of the batter into the pan and cook for roughly 2 minutes until bubbles begin to appear on the surface of the pancake.

Using a spatula, carefully flip the pancake and cook for another 2 minutes.

Transfer to a warm plate while using up the rest of the batter.

Once you have cooked all of the batter, serve with your favourite toppings.