Peel the bananas and place in a sealable plastic bag. Transfer to the freezer and leave overnight to freeze.
Sift the flour into a bowl, then stir in the sugar. Whisk together the egg and 175ml of the milk in a jug. Make a well in the flour mixture and gradually pour in the milk mixture, beating with a wooden spoon until smooth. Stir in the melted butter and vanilla pod seeds. Set aside.
Brush a 20cm non-stick frying pan with oil and place over a medium heat. When hot, add a ladleful of batter and swirl the pan to cover the base in a thin layer. Cook for 1 minute or until the base is golden. Flip and cook on the other side for 30 seconds. Remove and keep warm. Repeat until you have 4 pancakes.
Make the ice cream: pop the bananas in a food processor with the remaining milk. Blend until smooth.
Serve the pancakes with a scoop of the ice cream and a drizzle of the chocolate sauce.