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Preheat the oven to 180°C. Grease a loaf tin and line with baking paper.
Finely mince the pitted dates and add into a saucepan with 150ml oat milk. Bring to a boil, then turn the heat down to low and cook until the dates have softened, 3-5 mins. Then, remove from the heat and stir through the baking soda, set aside.
Meanwhile, mash the bananas and add into a bowl with the olive oil, remaining 100ml oat milk, vinegar, vanilla extract, salt, cinnamon and cardamom. Stir together.
Once cooled down a little, stir the date mixture into the bananas. Fold in the flour until completely combined, and pour the batter into the tin. Bake for 30-40 mins, or until a cocktail stick inserted comes out clean.
Meanwhile, add all the caramel ingredients into a pan. Place onto medium heat and cook stirring until thickened, 5-7 mins.
Let the pudding cool down before cutting into, and serve with the caramel.