In a medium saucepan, whisk together almond milk, maple syrup, cornstarch, vanilla extract, and salt to form the pudding base.

Place the saucepan over medium heat and cook while stirring constantly until the mixture thickens and starts to bubble, about 5-7 minutes.

Once thickened, remove from heat and cool for 10 minutes, stirring occasionally.

Gently fold in vegan whipped topping to the cooled pudding without stirring vigorously.

Layer half of the sliced bananas, half of the pudding mixture, and half of the crushed graham crackers in a serving dish. Repeat layers.

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