Reviewed: Feb. 8, 2012

Instead of making muffins, I put it in an 8X8 pan. I also used buttermilk instead of milk. It took a little longer to bake, but so worth it! This was so good. The whole family enjoyed it. I also think adding some spice to it would be good too. Will make again.

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3 users found this review helpful

Reviewer:

twinschnauzers

Reviewed: Feb. 11, 2012

I purchased plantains by accident. What to do with them.....If found this recipe. Apprehensive since I am not a corn bread fan. It is a MAGNIFICENT recipe!!! Tonight the third time I am making them......Thank you!

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3 users found this review helpful

Reviewer:

Jenine

Cooking Level: Expert

Home Town: Belmar, New Jersey, USA

Living In: Ocean Grove, New Jersey, USA

Reviewed: Jun. 18, 2011

These were great! Just served them for brunch and they went over very well.

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4 users found this review helpful

Reviewer:

Reviewed: Feb. 1, 2010

These are wonderful!!!!!! I modified the recipe to make it gluten-free and mashed the bananas in the Cuisinart (they are harder than a regular banana). They are moist and just the right amount of sweetness. Thank you

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12 users found this review helpful

Reviewer:

Teena

Cooking Level: Expert

Home Town: Sherman Oaks, California, USA

Living In: Culver City, California, USA

Reviewed: Feb. 22, 2010

What a great invention! Ripe plantains are BLACK, by the way. No need for cuisinnart mixing. They also are wonderful for amarillos (fried in a little oil). Serve with pork

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5 users found this review helpful

Reviewer:

kraley

Cooking Level: Expert

Reviewed: Aug. 8, 2010

Delicious! Try them with butter! In fact, add a little more butter when you're making them.

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8 users found this review helpful

Reviewer:

huesiree

Cooking Level: Beginning

Living In: Austin, Texas, USA

Reviewed: Dec. 22, 2010

These are delicious! I modified it to be gluten-free using Bob's Red Mill all purpose GF flour and guar gum, but otherwise stuck to the recipe exactly. They are delicious as muffins, and I also tried just putting it in an 8x8 dish and baking it as cornbread - they still came out moist, sweet and flavorfull :) Yum!

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18 users found this review helpful

Reviewer:

Kathleen

Reviewed: Nov. 6, 2012

Really enjoyed them. Gives them a nice banana flavor and a great way to use plantain.

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0 users found this review helpful

Reviewer:

Mz.tishat

Cooking Level: Expert

Home Town: South Richmond Hill, New York, USA

Reviewed: Jul. 14, 2011

Thanks for sharing such a creative recipe. I love plantains and corn muffins, genius idea. I made these without eggs and use 1/3 cup drained crushed pineapple & 2 cups mashed (almost black ripe) plantains. If you use soy milk and earth balance this would be a vegan muffin.

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6 users found this review helpful

Reviewer:

Ada

Cooking Level: Intermediate

Reviewed: Jun. 27, 2012

My rating is more like 4.5. My husband mistakenly bought plantains instead of bananas, LOL! So I needed something to do with them. I'd never used plantains. This was easy and tasty and if I ever get them again, I would use this recipe again.

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1 user found this review helpful