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In a medium pot, add the sugar, cornstarch and salt. Whisk to combine.
Turn the heat to medium and slowly stir in the milk, whisking constantly. It's important to keep whisking so clumps don't form.
Bring the mixture to a simmer. Once simmering, stir occasionally for about 2 minutes, until the pudding thickens somewhat. It will keep thickening as it chills.
Remove from heat and stir in the vegan butter and vanilla, until the butter melts and the pudding is smooth. Set aside.
Line the bottom of a 2 or 2.5 quart dish with a layer of vanilla wafers, then a layer of banana slices.
Pour half of the vanilla pudding on top. Repeat the layers once more, then place a layer of plastic wrap over the pudding so it's touching it.
Place in the refrigerator and chill for 4 hours or overnight.
Once chilled and ready to serve, top with as much whipped cream as you'd like. I like to use a lot! Place some more vanilla wafers on top of the whipped cream and a few banana slices, if desired. Enjoy!