Combine the dry ingredients in a mixing bowl.
In a separate bowl mix together the milk, sugar, oil, egg, and vanilla extract.
Add to the dry ingredients and mix until almost smooth.
Add the bananas, stirring to combine, and allow the batter to rest for 30 minutes.
For each pancake, pour about 1/4 cup (60 ml) of the batter onto a lightly greased non-stick skillet over moderate heat.
Cook until small bubbles form on the surface, about 1 minute.
Turn the pancakes and cook an additional 30 to 45 seconds, until golden brown.
Serve with butter rum sauce (recipe below) or syrup of your choice.