In a small bowl, combine corn starch with 1 1/2 tablespoons (22 ml) of milk until the corn starch dissolves.

In a blender or food processor, blend 1 banana and maple syrup until smooth. Add in the egg yolk and blend on a lower speed until smooth and thick. Set aside.

Bring remaining milk to a simmer in a small, heavy bottomed pot over medium low heat. Then transfer 1/6 cup of the warm milk into the mixture in the blender.

Pour the warmed egg and banana mixture into the rest of the milk, add a pinch of salt and keep stirring consistently. Add the corn starch mix.

Continue heating on low heat, stirring constantly, until the pudding is thick, about 3-5 minutes.

Pour into a clean bowl and let it cool down for a bit. Press plastic wrap on top touching the pudding (to prevent a skin from forming). Chill in the fridge for at least 2 hours.

When chilled, layer the banana pudding with your favorite granola or traditional vanilla wafers, sliced bananas, caramel sauce and a dollop of whipped cream on top, if desired.