In a medium saucepan, combine the almond milk, maple syrup, cornstarch, vanilla extract, and salt. Whisk until smooth.

Place the saucepan over medium heat and whisk continuously for 5 to 7 minutes until the mixture thickens.

Remove from heat and let the pudding cool for 10 minutes, stirring occasionally.

Gently fold in the vegan whipped topping until well combined.

In a serving dish, layer half of the sliced bananas, followed by half of the pudding and then half of the crushed graham crackers.

Repeat the layering with the remaining ingredients, finishing with the last of the graham crackers.

Cover with plastic wrap and refrigerate for at least 2 hours before serving.