Before I came to college, I never believed people when they told me that dining hall food was bad.
However, I now very clearly understand the monotony and tastelessness that I was always told about.
Because if I have to experience one more taco Tuesday, with mystery meat that always leaves my stomach feeling not-so-hot, or Sunday Brunch with French Toast Sticks harder than a brick… Well I may just collapse.
So, in addition to learning about Gibbs Free Energy, Theodicy, and The Turing Test my first semester, I learned a few valuable tricks to how to survive dining hall food.
- If the dining hall has coffee ice cream, you better get your booty to the ice cream station and grab at least 3 scoops. Because it’s more than likely that for the next week, all they’ll have will be variations of strawberry and cherry ice cream that are less than desirable.
- The panini press is your best friend. It will make you cheese quesadillas to get you through that extra-long Wednesday afternoon; Nutella sandwiches so decadent there’s no chance of pretending they’re not dessert; and even the odd BLT when you’re just feeling old fashioned.
- When Leo’s (our dining hall) has vegan banana bread… you grab a napkin, fill it up with as many slices as you can carry, and head straight back to your dorm before anyone catches you. Banana bread is like gold at my school – it’s moist, crumbly, and vegan, so we can get away with pretending it’s 100% good for us. So you want to grab at least 4 slices on the rare chance you get to Leo’s before they run out of it. (This also applies to chocolate banana bread, cornbread, and pumpkin bread.)
The banana bread at Leo’s inspired the creation of this recipe: whole grain banana bread donuts. These donuts are moist and soft, with a hearty cinnamon/allspice undertone. Not to mention, if drizzled in sweet, cinnamon frosting, they boast a finger-licking sugary aspect that’s just to die for.
You would hardly believe that they’re whole wheat and have 7g less fat than a plain, glazed Krispy Kreme donut!
Just like my dining hall’s banana bread and coffee ice cream, you better grab these while you can. Because otherwise they’re going to “mysteriously disappear” right under your nose! 😉
Whole Grain Banana Bread Donuts
*adapted from my Healthy Chocolate Glazed Donuts recipe
- 1 c whole wheat flour
- 1/3 c coconut sugar (or sugar/stevia baking blend)
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp nutmeg
- 2 tbs melted coconut oil (or melted, organic grass-fed butter)
- 1 egg
- 1/4 c unsweetened almond milk
- 1 1/2 overripe bananas
Preheat oven to 375°F. Add flour, sugar, baking powder, salt, and spices to a large bowl and mix together. Pour in coconut oil and almond milk, and add egg and bananas. Stir until mixture is smooth. Grease a donut pan. Pour mixture into a ziploc bag or icing bag and cut the tip off. Squeeze into donut cavities, filling 3/4 the way full. Bake for 15-17 minutes, or until golden brown. Let cool for 3 minutes in the donut pan, then remove and place on a wire rack until completely cool. Frost, if desired, with frosting of choice. I combined powdered sugar, coconut oil, cinnamon, nutmeg, and vanilla together and drizzled it over the donuts.Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 10 donuts)
Nutrition information does not include the icing.