Preheat your oven to 325°F. Cream together the vegan butter and half of the powdered maple sugar until smooth. Add the eggs and remaining sugar, mixing until combined. Gradually blend in dry ingredients, scoop onto a lined baking sheet, and bake for 15-18 minutes until golden brown.

In a saucepan, heat non-dairy milk over medium heat until steaming. Whisk together egg yolks, remaining powdered sugar, and a pinch of salt in a bowl. Gradually add hot milk to temper, return to saucepan, and cook over low heat while stirring continuously for 5-8 minutes until thickened.

Remove thickened pudding from heat and stir in vegan butter until melted. Let it cool at room temperature for 30 minutes while stirring occasionally.

Layer the pudding in a dish starting with gluten free wafers, sliced bananas, and a layer of cooled vanilla pudding. Repeat the layering process.

Cover with plastic wrap and refrigerate for at least 4-5 hours, preferably overnight, before serving chilled.