Add all ingredients for the pudding to a blender.
process until completely smooth.
Transfer to a pot, bring to a boil, then let simmer for about 5 minutes until bubbly and the mixture starts to thicken. If it doesn't get bubbly and thicken, whisk in an extra ½ tbsp of arrowroot. It will thicken more as it cools, but it should get fairly thick as it's bubbling.
Remove from the heat and let cool for 10 minutes. Transfer to a container and set in the fridge for at least 1 hour.
To make the caramelized bananas, add the coconut oil to a pan and let melt.
Add the sugar and sliced bananas.
Cook over medium/low heat for about 5 minute on each side or until golden brown.
Once the pudding has set, assemble with coconut whipped cream, wafers or graham crackers and the bananas and enjoy!