Bake the bananas at 350°F for 10 minutes (until blackened). Remove and let cool.
In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, cinnamon, cardamom, and 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 butter, sugar, and coconut milk. Beat the eggs in one egg at a time, whisk with a hand mixer until combined.
Continue to add to the second bowl Greek yogurt, vanilla extract, and 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.
If you worry about crumbly slices, invest in a quality bread knife to make things easier. If you allow the banana bread time to cool a little after baking, this will also help the slices hold their shape.