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Preheat oven to 350.
Line an 8x8 pan with parchment paper.
Drain dates and remove pits.
Add dates, bananas, eggs, milk, vanilla and olive oil to a blender and blend until smooth.
In a separate bowl, whisk dry ingredients until well combined.
Add wet to dry and fold in until no dry remains.
Scrape batter into prepared pan and tap on the counter a few times to release air bubbles.
Sprinkle chopped pistachios on top.
Bake cake for 42-45 minutes until a toothpick comes out clean.
Allow cake to rest in the pan for 15 minutes before gently removing and placing on a wire rack to cool.