To Make the Vanilla Wafers
Preheat oven to 375°F and line two baking trays with parchment paper.
Combine almond flour, sweetener, baking soda, and salt in a bowl. Slowly stir in almond milk.
Whisk in the egg yolk and vanilla extract until batter is smooth.
In a separate bowl, beat egg white with a mixer until stiff peaks form.
Gently fold in half of the egg white, then fold in the rest without deflating the mixture.
Transfer to a piping bag with a small round tip, and pipe 1″ to 1.5″ circles spaced well apart — or spoon them out by teaspoonfuls. You’ll get about 18 wafers.
Bake 15–17 minutes or until golden. Let cool for 5 minutes on the sheet before transferring to a rack.

To Make the Banana Pudding
In a saucepan, mix sweetener, xanthan gum, and salt. Add in the egg yolks and stir well.
Gradually pour in 1 1/2 cups heavy cream, stirring between additions until smooth.
Heat over medium-low, stirring constantly, for 3–4 minutes until it gently bubbles and thickens.
Remove from heat, then stir in 1 tsp vanilla and banana flavoring. Let cool to room temp.
In a bowl, whip the remaining 1 cup cream until stiff peaks form. Add 3 tbsp sweetener and 1/2 tsp vanilla; mix just to combine.
Fold the whipped cream into the pudding until smooth and fluffy.

To Assemble
Layer the banana pudding with optional banana slices and vanilla wafers in serving glasses or a dish. Chill before serving if desired.