My grandma made this every Sunday and we scraped the bowl clean. Just 4 ingredients the way she always did it.

This southern 4-ingredient banana pudding is the kind of simple, comforting dessert that shows up at every church potluck and Sunday dinner. The recipe is based on the way many Southern grandmas made it: just vanilla wafers, bananas, a quick stovetop custard from sweetened condensed milk and egg whites, and a fluffy meringue on top. It’s humble, budget-friendly, and easy enough to pull together on a busy weekend, but still feels special enough that everyone scrapes the bowl clean.

Serve this banana pudding slightly warm or chilled, straight from the white baking dish at the center of the table. It’s lovely after a classic Sunday supper—think roast chicken, meatloaf, or pulled pork with mashed potatoes and green beans. Offer small bowls or dessert plates and a big spoon so everyone can scoop down through the layers of wafers, bananas, and custard. A cup of coffee or hot tea for the grown-ups and a glass of cold milk for the kids makes it feel like a real treat.

Servings: 8

1 (11–12 ounce) box vanilla wafers

Preheat your oven to 350°F (175°C). Set out a 2-quart white ceramic baking dish so it’s ready for layering.

Separate the eggs, placing the yolks in one medium bowl and the whites in a clean, grease-free large bowl. Set the egg whites aside for the meringue.

Make the custard: Whisk the egg yolks until smooth, then slowly whisk in 1 can (14 ounces) of sweetened condensed milk until fully combined. The mixture will be thick, creamy, and pale yellow.

Cook the custard: Pour the yolk-and-condensed-milk mixture into a medium saucepan. Set over low to medium-low heat and cook, stirring constantly with a heatproof spatula or whisk, until the custard is warmed through, slightly thickened, and just starting to gently bubble around the edges, 6–10 minutes. Do not let it boil hard or it can curdle. When it coats the back of a spoon, remove from heat.

Layer the pudding: Place a single layer of vanilla wafers over the bottom of the baking dish, fitting them snugly. Add a layer of banana slices over the wafers. Spoon about one-third of the warm custard over the bananas, spreading it gently to cover. Repeat layers—wafers, bananas, custard—until you’ve used all the custard, finishing with custard on top. You may have a few extra wafers; you can tuck them along the edges or save them for snacking.

Sweeten the meringue: Add the remaining 1 can (14 ounces) of sweetened condensed milk to the bowl with the egg whites. Using a hand mixer or stand mixer with the whisk attachment, beat the egg whites and condensed milk together on medium-high speed until the mixture becomes thick, glossy, and forms stiff peaks that hold their shape when you lift the beaters, 3–5 minutes.

Top with meringue: Spoon the meringue over the warm layered pudding, spreading it all the way to the edges of the dish to seal in the custard. Use the back of a spoon to make little swoops and peaks on top so it browns prettily.

Bake: Place the dish on the middle rack of the preheated oven and bake for 10–15 minutes, or until the meringue is puffed and the peaks are lightly golden brown. Keep an eye on it toward the end so it doesn’t get too dark.

Cool and serve: Remove from the oven and let the banana pudding cool on a wire rack for at least 20–30 minutes. It can be served warm, when it’s extra cozy and creamy, or chilled in the refrigerator for 2–4 hours if you like it firmer. Store leftovers covered in the fridge and enjoy within 2 days.

For picky eaters, you can skip the meringue and simply use the egg yolks and 1 can of sweetened condensed milk for the custard, then top the pudding with extra vanilla wafers right before serving for a crunchier finish. If you want a stronger banana flavor without adding more fruit, mash half a banana into the warm custard after cooking and whisk until smooth before layering. For a slightly lighter version, you can use reduced-fat sweetened condensed milk, but the texture will be a bit less rich. If you prefer a softer, spoonable pudding, serve it warm or after just a short chill; for a firmer sliceable dessert, chill at least 4 hours or overnight. Food safety tips: Use fresh, clean eggs and separate them carefully so no yolk gets into the whites; any fat will keep the meringue from whipping properly. The egg yolks are cooked gently in the custard, and the egg whites are baked on top, which helps reduce the risk from raw eggs. Make sure the meringue is baked until the peaks are lightly browned and the top feels set to the touch. Because this dessert contains eggs and dairy, refrigerate it within 2 hours of baking and keep it chilled until serving. Discard any portions that have been left out at room temperature for more than 2 hours, especially in warm weather.