Bake 16.5 oz bananas at 350°F for 10 minutes (until blackened). Remove and let cool.

In a large bowl, whisk together the dry ingredients: 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1/4 tsp cardamom, and 1/4 tsp nutmeg.

Preheat the oven to 350°F. Grease the loaf pan with butter (our baking pan size is 10 x 5 x 2.5 inches).

In a second large bowl, cream together 3 tbsp butter, 1/2 cup sugar, and 2 tbsp coconut milk. Beat 2 eggs in one egg at a time, whisk with a hand mixer until combined.

Continue to add to the second bowl 2 tbsp Greek yogurt, 1 1/2 tsp vanilla extract, and 4 oz chopped walnuts. Whisk together until fully incorporated.

After the baked bananas have cooled down, peel and mash them until smooth, using a fork or a potato masher. Add the mashed bananas to the second bowl.

Pour the dry mixture (in the first bowl) into the second bowl through a sieve, mix until well combined.

Pour the batter into the prepared loaf pan, use a spatula to level it out. Place in the pre-heated oven.

After 10 minutes, remove the pan from the oven, slightly score it lengthwise on the surface using a knife. Continue to bake for 45 minutes.

Check if the bread is done by inserting a toothpick into the center. If it comes out clean and dry, your banana bread is ready to serve.

Remove your loaf from the oven. Let it sit for at least 10 minutes before turning it out. Slice it whatever way you want, drizzle with milk chocolate syrup and enjoy.