My boyfriend has an obsession with Banana Bread. His mother bakes all sorts of wonderful treats with top-secret family recipes, and in turn, anyone who encounters said treats is obsessed.

This is lovely, but the problem is that I love to cook. The cooking part isn't the problem - it's that because I bake something fresh nearly every day, the things that I cook must be relatively healthy, or one of these days I'll just up and die. Now going back to the banana bread obsession; I like to make a huge batch of banana muffins all the time and keep them in the freezer so there's always a supply on hand. I try to switch it up and keep these muffins interesting, but it can be tough, so I take a basic recipe, and add a little somethin' somethin' just to keep it fresh.

Give this recipe for Low-Fat Banana Bread from the Joy of Baking a shot. It makes 2 medium sized loaves or 12 muffins. Here are some tasty changes and additions:

• Try just under 1/4 cup oil (I use grapeseed) and add a tablespoon or so of applesauce. It lowers the fat a little more, and adds some more moisture.
• Use all whole-wheat flour, but use a little less and add some bran. Omit cinnamon, use more vanilla extract or a vanilla bean.
• Use a bundt pan; pour half the batter in, then sprinkle 1 cup of blueberries over batter, then fill with remaining batter.
• Add 1 cup of any (or a combination) of the following: walnuts, pecans, cranberries (fresh or frozen, not dried), chopped strawberries, chocolate chips, or shredded, unsweetened coconut.

Do you have a baked good that you make and your family and friends just drool over? What is it?

Thai food is rich in flavour, rich in aroma, and rich in variety. And, despite its richness, it's simple to make.

One of my favourite recipes (I have many favourite Thai recipes!) isn't even a recipe so much as a nudge in the right direction. It's for Banana Spring Rolls, and they're a sweet, easy dessert that's perfect for company.

• Peel bananas, cut halfway down the banana, then cut each half into quarters lengthwise.
• Heat oil on high in a wok.
• Place two pieces of banana in the middle of a spring roll wrapper, and wrap tightly, dabbing edges with fingers dipped in water to seal.
• Cook a few rolls in the wok at once, just until golden brown. Place on a paper towel to remove excess oil, and serve hot with condensed milk.