1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Citrus juicer, 1 Oven-proof ramekin, 1 Kitchen torch, 1 Small bowl
1 In a small pot, bring cereal flakes, milk, cinnamon and 1 pinch of salt to a boil over medium heat while stirring. Simmer for 1 minute.
2 Squeeze lemon. Peel bananas and cut into diagonal slices. Drizzle 1 teaspoon of lemon juice over bananas and toss.
3 Pour the cooked porridge into 2 oven-safe ramekins and top with banana slices.
4 Spread yogurt on bananas and sprinkle with cane sugar.
5 Using a kitchen torch or oven broiler, heat the sugar until it starts bubbling and turns golden brown. Serve immediately.