In a medium saucepan, whisk together 2 cups of unsweetened almond milk, 1/2 cup maple syrup, 1/4 cup cornstarch, 1 teaspoon vanilla extract, and a pinch of salt until smooth. Ensure there are no lumps from the cornstarch. Place this mixture over medium heat and continue to stir constantly for about 5 to 7 minutes, or until the mixture thickens and begins to bubble.

Once thickened, remove the saucepan from heat and allow the pudding base to cool for about 10 minutes.

After cooling, gently fold in 1 cup of vegan whipped topping into the pudding mixture using a spatula.

In a serving dish, create the first layer by placing half of the sliced ripe bananas at the bottom. Then, add half of the creamy pudding mixture on top, smoothing it out gently.

For the next layer, repeat the process by adding the remaining sliced bananas followed by the second half of the pudding mixture. Finally, sprinkle the remaining crushed graham crackers over the top.

Cover the assembled creamy vegan banana pudding with plastic wrap and place it in the refrigerator for at least 2 hours.