Vegan Banana Pudding Recipe

In a medium-sized saucepan, mash 2 bananas with a fork until smooth.
In a small bowl, whisk together the almond milk and cornstarch until the cornstarch is fully dissolved.
Add the almond milk mixture, maple syrup, vanilla extract, and salt to the mashed bananas in the saucepan. Whisk until well combined.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This should take about 8-10 minutes.
Once the pudding has thickened, remove it from the heat and let it cool for a few minutes.
In individual serving bowls or a larger dish, layer the vegan vanilla wafers (or cookies of your choice), sliced bananas, and the cooled pudding. Repeat the layers until you run out of ingredients, ending with a layer of pudding on top.
Cover the dish(es) with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until the pudding is well chilled and set.
Before serving, you can garnish with additional sliced bananas, crushed cookies, or a dollop of coconut whipped cream if desired.
Enjoy the vegan banana pudding chilled and savor each spoonful of this delightful dairy-free treat.