Preheat oven to 350 degrees F/ 325 degrees F convection.  Oil 2 loaf pans or use oven safe bowls or ramekins.

In a large bowl, stir together sugars, ¼ cup syrup, and olive oil until combined.  Stir in the eggs one at a time, followed by the vanilla, espresso, cinnamon, cardamom, baking soda, and flour.  Finish the batter with the bananas and dates, stirring until combined.

Divide among the baking vessels and bake 50-60 minutes until a toothpick comes out clean or with a few crumbs.  Immediately drizzle with the remaining 1/3 cup maple syrup and allow to cool in the pan before slicing and serving.  Bread may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months.  Thaw in the microwave about 30 seconds.