Banana bread mug cake

Add brown sugar, white sugar, salt, baking powder, baking soda, melted butter and a splash of milk to a very ripe banana.

Smash and stir with a potato masher to a relatively smooth, loose puree.

Add vanilla extract and all-purpose flour and whisk just until the flour disappears.

Stir in chopped walnuts and dark chocolate chips with a spatula.

Divide the batter equally between two lightly buttered standard-sized coffee mugs and tap them on a towel to remove air pockets.

Microwave one at a time about one minute, from 45 seconds to a minute and 20 seconds depending on the microwave and mug; the batter souffles to the top about 10 seconds before done.

Test with a toothpick; if it comes out with wet batter, cook longer.

Let cool for a cake-like texture; eaten hot it is closer to pudding.

Top with sliced bananas, sprinkle generously with white sugar and caramelize with a blow torch, keeping the flame moving until the sugar melts and bubbles.

Variation: wipe the exposed inside of the mug with a wet paper towel before finishing, for a cleaner look.