In a small pot over medium heat, combine your mashed bananas, sugar, optional turmeric, and 1 cup of almond milk, mix until well incorporated.
In a small bowl or measuring cup whisk the remaining 1/4 cup of almond milk with your tapioca flour and set aside until your banana mixture is warm.
Once banana mixture is warm, whisk in your almond milk and tapioca flour mixture.
Continue to cook on low heat, whisking occasionally until thickens. Turn off your heat and stir in your vanilla extract. If you would like a smoother texture use a hand blender.
Serve warm or refrigerate once cooled and enjoy for later! My favorite is chilled in the fridge.
