1/4 cup cornstarch
3/4 cup sugar (make sure your sugar is vegan)
3 cups soy milk (or other non-dairy milk; I prefer Almond Milk)
2 T well mashed banana
2 teaspoons vanilla
1/8 teaspoon rum extract (optional)
2 large or 3 medium ripe bananas
5 oz or so of vegan vanilla wafers (Keebler Sugar Vanilla Wafers are Vegan)
Mix the sugar and cornstarch in a medium saucepan. Stir in the soy milk and begin heating on medium heat. Cook, stirring constantly, until the mixture thickens and boils. Add in the mashed banana and cook, stirring, for one more minute. Remove from the heat and stir in the vanilla and rum extracts.
Line the bottom of a 1 1/2-quart dish with vanilla cookies. Slice one of the bananas to cover the cookies. Pour about half of the pudding over the bananas. Repeat the layers of cookies, bananas, and pudding, reserving some of the cookies and placing them around the edge of the dish. Refrigerate until completely chilled.
Or, if pretty instead of homespun presentation is your game (although it is possible to do both), chill pudding. Then layer in your favorite decorative glass serving dish with cookies and sliced bananas.