In a small pot over medium heat, mash 2-3 ripe bananas until smooth. Add 1 tablespoon of sweetener and 1 cup of non-dairy milk. Cook for 2-3 minutes.

In a separate bowl, whisk together 1 ½ tablespoons of cornstarch with ¼ cup of non-dairy milk until smooth.

Gradually whisk the cornstarch mixture into the banana mixture. Stir continuously until it starts to thicken, about 2-3 minutes.

Reduce heat to low and cook for 5-10 minutes while stirring frequently until the pudding thickens.

Remove from heat and stir in ¼ teaspoon of pure vanilla extract. Optionally blend for a smoother texture.

Allow pudding to cool at room temperature for about 10 minutes, then refrigerate until set, about 1-2 hours.