Great British Baking Show Judge Prue Leith’s Brilliant Trick for Using Overripe Bananas—Peel and All

Some of us know Prue Leith best as the ever-fabulous and delightfully blunt judge on The Great British Baking Show. But outside of the tent, there’s a lot more to Prue than just her pastry expertise—did you know she’s a Michelin-starred restauranteur and a romance novelist?

If you’ve watched her on GBBO, you might assume her cooking style is all about precision and technique. But her latest cookbook tells a different story—one that leans into the fuss-free side of cooking. Her motto (which also happens to be the clever title of her book) is "Life’s Too Short to Stuff a Mushroom," and honestly, Prue, we couldn’t agree more.

She’s all about keeping things simple—and by that, we mean quick and easy. In a recent interview on NPR, she revealed she’s an advocate for frozen puff pastry, store-bought mayonnaise, and a little bit of "cheating" here and there. In fact, we think Prue and Ina would get along quite brilliantly.

So, if some of her tricks or habits seem a bit peculiar, just know they’re all in the name of efficiency and ease. From hacks for saving hardened brown sugar to quickly peeling garlic, she’s got a kitchen shortcut for just about everything. No "technical challenge" stress required.

One of her most intriguing kitchen tricks? Making use of overripe bananas in a way that might just surprise you.

Prue Leith’s Trick for Using Overripe Bananas

If you’ve ever let bananas linger on your counter a little too long, you’re not alone. And when we do come across a dark, decrepit banana, most of us instinctively think of banana bread. But if we’re adopting Prue’s mindset, there’s an even easier way to use them—one that doesn’t involve heating up the oven: blending them into a smoothie.

Bananas in smoothies is far from revolutionary—in fact, we’d argue no smoothie is complete without the naturally sweet addition. But where Prue’s tip stands out is that she suggests blending the entire banana, peel and all.

When a banana is fully ripe—blackish-brown from end to end—the peel begins to break down, transforming from thick and bitter to something closer to the skin of an apple. And, as it turns out, banana peels are packed with benefits, including fiber, polyunsaturated fats, and amino acids. Not only does this trick cut down on food waste, but it also adds an extra (and undetectable) nutritional boost to your smoothie.

Prue Leith’s 3-Ingredient Smoothie Recipe

In her book, she shares a brilliant three-ingredient recipe that was apparently adopted from a "chef friend." But, you’ll be surprised to find how little cheffing is actually involved.

"When a banana goes manky and black, what you should do is cut off both ends because they’re a bit hard, and then liquidize the whole thing, including the skin," she shares. (We recommend washing the banana first, of course.)

"Then, add milk and cinnamon—lots of cinnamon—and it makes the most delicious smoothie. And if you really want a treat, you put a blob of vanilla ice cream into it."

So, next time you’re whipping up a smoothie—whether it’s a berry blend or a chocolate-peanut butter creation—consider tossing the whole banana in the blender. It’s a no-fuss, no-waste trick that even Paul Hollywood might have to admit is well worth a handshake.

Star Baker? That’s okay, we’ll settle for Star Smoothie Maker instead.