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We challenged chefs of three different skill levels – amateur John, home cook Gabi, and professional chef Sim Cass from the Institute of Culinary Education – to bake a fresh loaf of banana bread. Once each of them had presented their creation, we asked food scientist Rose to weigh-in on their choices. Which one of these beauties would you take a slice of first?

Check out the level 3 recipe on the ICE blog: https://www.ice.edu/blog/pan-de-platano-caribbean-plantain-banana-bread

Find Rose on Instagram at @rosemarytrout_foodscience
To keep up with Chef Sim follow him at @simsimalabim
Follow Gabi at @gabchappel
John is on Instagram at @johndlopresto

Looking for The Institute of Culinary Education? @iceculinary

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4 Levels of Banana Bread: Amateur to Food Scientist | Epicurious

34 Comments

  1. Seems like a waste to use premium sea salt in something like this where the flavor won't come through. Standard table salt or kosher salt should be fine.

  2. 5:26 nutmeg makes you dream- nice one chef 😂
    Nutmeg poisoning can make you stay high for a while, sleep 20h or experience hallucinations apparently 😂

  3. Love that for the most part this recipe is the same as corn bread, simply swap out corn flour for bananas. You can also add brown sugar to both, which makes either lovely.

  4. If you're going to talk about eugenol why didn't you mention cinnamon and nutmeg not just cloves? So we can understand the use of these in our banana bread.
    And you said plantains are seedless berries but plantains have seeds in them.
    The title is also confusing saying 4 levels. There were only 3 cooks., where's the 4th level?

  5. I really wish the chef had used actual overripe bananas. I don't have access to plantains where I live. I do have bananas that go overripe. So I really wanted to know what he would have done.

  6. Where do I get plantains
    I think # 2 dropped because of the oat Milk .
    I find mine drop when I use Oat flour 😢

  7. Just put on some globes and reach in and mush them between your fingers. Or better, just toss it into the mixer with the paddle and slowly increase speed until medium and blend until you reach the desired consistency.

  8. Could not help but consider Level 2 Chef was thinking about something else when describing the parchment paper.

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