When life gives you bananas, make bread

Who hasn't wished for healthy eating combined with maximum convenience? Fast and healthy have not always been said in the same breath, but as consumers become more aware of the possibilities, more options have come onto the market in the forms of recipes and pre-packaged foods. This is good news.

This mindset of fresh but fast has spread through the food industry. Harbor Wholesale Grocery, located right here in Thurston County, actively participates in this evolving business. They distribute practically everything that you might find on any aisle in a convenience store. This means that they have food products from soup to nuts but plenty more.

It ranges from light bulbs to health and beauty aids to Bic lighters. With more than 12,000 items from which to choose, they have four-color catalogues to help businesses make their buying decisions. Harbor Wholesale also supplies colleges, restaurants and drugstore chains with items such as pre-packaged sandwiches and salads. Although you as a private individual cannot go shopping at Harbor Wholesale, chances are good that you have purchased items that came via their distribution center. Not only do they distribute locally, but they also have customers in Montana, Northern California, Alaska, Idaho and Oregon.

With “customer success” as its emphasis, Harbor Wholesale works with its clients to set up their store and displays to their best advantages. Because people on the go are more nutrition conscious, there are now options such as freshly made pizza, subs and sandwiches from Mountain Fresh Deli or south of the border choices from MexiGo Taco Express. Milk, juices, bread, yogurt, bananas, and locally grown eggs are also part of the fare that speaks to quick but healthful. Your stop at the corner store is no longer limited to a candy bar and a cola for lunch.

The family business began in Aberdeen in 1923. The current CEO is Justin Erickson; his father Mike Erickson is the Chairman of the Board. The founder was Justin’s great grandfather Carl V. Erickson who later turned the business over to his son Carl “Bob” R. Erickson. At this time there are more than 300 employees who are happy to report that the Puget Sound Business Journal recognized Harbor Wholesale as one of the Best Places to work in Washington.

Carrie Rothman, a Human Resources Generalist for the company, explained to me that on some days a certain amount of product ends up back at the warehouse. These might be items with upcoming pull dates that are then made available to the people at the warehouse. Sometimes there are bananas and eggs. Sounds like a call for banana bread.

I frown on throwing away any edible food, making banana bread is an ideal solution for using your ripe (or over-ripe) bananas. With the weather being so warm, those just-green bananas you bought only a day ago have turned suddenly brown. Not to worry. Even if they have become dark and mushy, they are perfect for banana bread. The sugar content goes up as bananas ripen and the flavor is intense. You could also choose to whirl them into a smoothie.

Today’s recipe for Banana Bread comes from Carrie Rothman’s Aunt Kris who lives in Ohio. The flavor is enhanced with buttermilk, but if you don’t have any on hand you can make it yourself by adding a tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes and then use as directed by the recipe.

If you are feeling in the experimental mode, you might want to peek at the recipe from KGY’s Darleen Kemery who was an Honorable Mention Winner at the Pacific Northwest Mushroom Festival. She took out the nuts from her banana bread recipe and substituted sautéed mushrooms. She even added candied mushroom on the top. You can find this recipe by going to www.psaltis.info and the clicking on the Wellness Coaching bar on the left. You will find a few other winning mushroom recipes as well.

Banana Bread can be mixed together quickly and then baked to provide a nice change from toast in the morning, a treat at lunch with a spread of cream cheese between two pieces or as dessert. It is the perfect way to use up your ripened bananas and bring a smile to those who love that tropical taste any time of day. Bon Appetit!

Mary Ellen Psaltis lives locally and eats globally. You can reach her at TheRecipeWriter@hotmail.com.

Aunt Kris' Banana Bread

1/3 cup melted shortening

3/4 cup sugar

2 sliced bananas

1 egg

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup buttermilk

1 teaspoons vanilla

Walnuts, chopped – optional

Beat shortening. Add sugar and bananas. Then add egg. Beat until well blended. Combine dry ingredients and sift. Stir into banana mixture. Alternate with buttermilk and vanilla. Add three-quarter cup of walnuts. Bake in a greased and floured pan at 350 degrees for 1 hour.