I made this to use some fresh produce I had been given. I didn't expect to enjoy it very much as I'm not a huge fan of raw tomatoes, raw onion, and cilantro. However, this was a huge hit and I even enjoyed it a lot myself! I made some changes just based on what I had, I just used yellow corn, fresh tomatoes, white onion and added a jalapeno and left out the avocado. I used lemon juice instead of lime and added the oil while I was blending a bit of jalapeno together with the lemon juice to add more of a dressing of sorts to it. It was lovely. Everyone really enjoyed it and it was very easy to put together!

Reviewed On: May 5, 2012

I made these into muffins and baked them at 350 for about 20 minute. I added chocolate chips to half and left the other half plain. I cut the butter by half and added Greek Yogurt & sour cream. They came out nice and moist, dense but not too heavy. The ones with the chocolate chips were fabulous! The plain ones were a little less sweet than I expected them to be but they are still nice and moist and very banana-y. If you are looking for a sweet banana bread you may want to increase the brown sugar. As the recipe stands, I think it's definitely a recipe I will use again!

Reviewed On: Apr. 9, 2012

This was a great recipe! I do recommend it frozen or defrosted VERY shortly before serving. If you're going to make more then one just make sure you have a big enough mixing bowl! I did cut out almost 1/3 of the cream, but then again I tripled the recipe! Anyway, maybe experiment before bringing one to the dinner party... =)

Reviewed On: Dec. 14, 2005