Banana Pancakes with Tropical Fruits

In a food processor, blend bananas, eggs and vanilla. Add flour and milk. Blend to form a smooth batter.
Spoon 1/3 cup of batter into the lightly greased frypan and cook for 2 minutes each side or until golden. Repeat with remaining batter.
In a bowl, combine the extra banana, pawpaw and passionfruit pulp. Serve the pancakes with the fruit and yoghurt. Dust with icing sugar.

Bananas are best stored at room temperature; this allows them to continue to ripen. If they are stored in the refrigerator, the skin will turn black, but the flesh will not be affected.
For a delicious frozen dessert: peel ripe bananas and store in the freezer. Once frozen, puree in a food processor until a creamy consistency. Garnish with frozen blueberries, toasted pecan nuts or any other nut.
Vitamin C is usually thought of when citrus fruits are mentioned; however bananas also contain this important nutrient. Vitamin C acts as a powerful antioxidant to protect cells from the damaging effects of free radicals and plays a key role in building a strong immune system.

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