Preheat your oven to 350°F (175°C) and grease a standard loaf pan with oil or vegan butter, lining the bottom with parchment paper.

In a large mixing bowl, mash the ripe bananas until smooth. Stir in the apple sauce, maple syrup, and vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg.

Gradually add the dry mixture into the banana blend, combining gently until just incorporated.

In a third bowl, combine the ube halaya, non-dairy milk, and lemon juice, mixing until smooth.

Spoon alternating dollops of the banana batter and ube mixture into the prepared loaf pan, swirling gently with a butter knife.

Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown.

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.