Add the bananas, coconut cream, maple syrup, cornstarch, vanilla, salt, and turmeric to a medium saucepan.
Heat over medium low heat until the mixture is just beginning to boil, stirring frequently.
Transfer pudding mixture to a heatproof container.
Chill pudding in the refrigerator until cold and thick, at least 4 hours.
Serve with sliced bananas.
Notes
If you prefer a less sweet pudding, reduce the amount of maple syrup. For a thicker pudding, increase the amount of cornstarch. The pudding will have some chunks from the bananas. If you prefer a smoother texture, you can blend the mixture in a food processor before cooking. This recipe calls for coconut cream, not coconut milk. They are not the same ingredient!