Preheat the oven to 175C/350F
Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
Place the eggs into the bowl of a kitchen stand mixer and beat on medium until fluffy (about 5 minutes)
Add the maple syrup and continue to beat on medium. Add the vanilla extract.
Add the bananas to the blender and pulse (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.
Add the bananas to the mixing bowl and beat on medium until well combined.
In a separate bowl sift the dry ingredients together.
Add the dry ingredients into the mixing bowl on low, being careful not to over mix.
Pour half the mixture into the prepared tin. Dollop 2 to 3 Tablespoons of Sticky Date Sauce over the top of the mixture then cover with the remainder of the banana bread mixture.
Take 1/4 Cup of Sticky Date Sauce and dollop over the top of the Banana Bread. Use a knife to swirl the sauce through the top of the banana bread. Retain the remainder of the Sticky Date Sauce for serving.
Bake for 50-55 minutes or until cooked through. Allow the bread to cool in the tin before removing. Can be served warm or cold.
The Sticky Date Banana Bread can be served warm with extra sticky date sauce (and even cream!). Allow to bread to cool for at least 10 minutes in the tin before removing. The bread will be soft so be careful when slicing.