Prepare the vegan egg in a small bowl and set aside, OR, measure the ¾ cup of JUST egg into a measuring cup (DO NOT add water).
In a medium saucepan, whisk the ½ cup flour and ¼ teaspoon salt together. Whisk in the 2 cups of almond milk, 7 oz of condensed milk and 1 tablespoon of vanilla and cook on medium heat, whisking continuously until thick and creamy. Approximately 4 minutes.
Put 1 cup of the pudding in the eggs and whisk until combined. Slowly whisk the egg mixture into the pan of pudding and keep whisking for about 5 minutes, or until super thick and creamy. Whisk in the 1 tablespoon of butter until fully melted, approximately 1 minute. Remove from heat and let cool.
Line the bottom of a bowl with vanilla wafers, spoon a layer of pudding on top of the wafers, add a layer of sliced bananas, a layer of whipped topping, and then repeat the layers until the bowl is full. Top with a layer of bananas, a dollop of whipped cream, a wafer and a sprinkle of cinnamon.
Serving: 200g | Calories: 660kcal | Carbohydrates: 90g | Protein: 9g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 1mg | Sodium: 703mg | Potassium: 462mg | Fiber: 5g | Sugar: 36g | Vitamin A: 207IU | Vitamin C: 7mg | Calcium: 173mg | Iron: 2mg