Make the most of those ripe bananas and leftover okara to make the best okara banana bread recipe ever. This moist and delicious bread is easy to make in one bowl, and you don't need a mixer.
If you have leftover okara (soybean pulp) and are looking for quick and easy recipes that use it, consider making this vanilla okara pound cake or this spring onion okara pancake recipe.
Both are just as simple to make as this okara banana bread recipe.
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Okara banana bread is a delicious and easy-to-make recipe. It has a sweet banana flavor and a soft, moist texture that is characteristic of banana bread.
Why You Will Love This Recipe
You will love this okara banana bread recipe because:
- It is easy to prepare using just one bowl, a fork, or a wooden spoon.
- The finished bread is perfectly moist and flavorful without being too sweet.
- It is also a simple recipe to follow.
- And can be frozen for later use.
- The bread has a soft moist texture and a crunchy and crispy top that you will love.
Cost to Make
Estimated cost = $4.23 or $0.35 a serve
What is Okara?
Okara is the leftover pulp from making soy milk or tofu, known as a Japanese term.
It is packed with fiber, calcium, protein, and other minerals, making it a healthy ingredient for various dishes.
While fresh okara is commonly found in Japan, Korea, and China, it is not as easily available elsewhere unless you make soy milk or tofu at home.
If you are curious about using okara, check out our helpful article on "What To Do With Soya Bean Pulp," where we discuss how to cook, store, dry, and even turn it into a powder.
For more insights into okara, you can also read our post "What Is Okara?"
Can You Eat Uncooked Okara?
To know if okara is safe to eat, it is important to know where it comes from: if it was made from cooked or uncooked soybeans.
You can figure this out by understanding how it was used when making soy milk.
There are two methods of making soymilk:
- One method is to grind soaked uncooked beans, squeeze the milk from the pulp, then heat the pulp free milk for safety. The raw okara from this method requires cooking for dishes like salads but can be used in recipes that involve cooking, to ensure safety.
- The other method is to cook soaked beans in water, then grind and extract the milk from the pulp. Okara from this method is already cooked and safe for use, especially in cold dishes.
If there is any uncertainty about how it was made, it is best to cook the okara to ensure safety.
If you are using powdered okara, it has already been cooked and is safe to use in cooking.
What Is Banana Bread?
Banana bread is a type of yeast free bread made with mashed banana.
Its main ingredients are mashed bananas, flour, sugar, eggs, butter, or oil.
It is usually baked in a loaf tin and is known for its sweets and slightly dense texture.
Banana bread can be flavored with cinnamon and other spices and can include mix-ins like nuts, seeds, dried fruit, or chocolate chips.
Serve banana bread plain, or with a spread like butter or cream cheese. It is a popular choice for breakfast or brunch or a snack.
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Fresh okara - you will need about ⅔ cup soy pulp made from homemade soy milk.
Bananas - you will need about 2 - 3 medium-ripe bananas.
Eggs - we use large eggs with an average weight of 56 grams (2 ounces). Use room-temperature eggs for this recipe.
Sour cream - if you don't have sour cream, you could use plain yogurt or cream.
Flour - All-purpose flour (plain flour).
Demerara sugar is a coarse brown sugar with a distinctive crunchy texture, and because of this, we use it as a topping in this recipe.
Equipment
You will need a 23 cm x 13 cm x 6 cm (9 inch x 5.11 inch x 2.36 inch) loaf tin.
Instructions
Step 1 - In a mixing bowl, mash the bananas and mix in the okara.
Step 2 - Add the sugar, oil, eggs, sour cream, and vanilla and mix until well combined using a wooden spoon.
Step 3 - Sift the flour, baking powder, baking soda, and salt into the bowl and mix until just combined, being careful not to overmix.
Step 4 - Pour the cake batter into the prepared tin and sprinkle over some demerara sugar. The demerara sugar gives the banana bread a lovely crunchy topping.
Bake in a preheated oven for 25-30 minutes or until a wooden skewer inserted into the center comes out clean.
Remove from the oven and cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Recipe Tips
Use ripe bananas
The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for soft bananas that are yellow with brown spots, which indicate that they are ripe and ready to use.
Don't over-mix the batter
Overmixing the batter will give you tough and dense bread. Mix the ingredients until they just combine.
Adjust the baking time as needed
The baking time can vary and this can be due to your oven or the size tin you are using.
Check the banana bread for about 20 minutes into baking by inserting a skewer into the center to see if it comes out clean. If it doesn't, continue baking and check every 5 minutes until it's done.
Let the bread cool completely
Allow the bread to cool completely before slicing because it will make it slice and the slices will hold their shape better.
Serving Size
This okara banana bread serves 12 and a serving size is one slice of cake about 1.8 cm (0.70 inches) thick.
Calories Per Serve
There are about 284 calories in a serving.
Serving Suggestions
What can you serve with banana bread? There are several ways you can serve okara banana bread you could:
- Serve it with a spread such as a nut butter like almond or peanut butter, Nutella, or another chocolate spread. Cream cheese also works.
- Serve slices of okara banana bread drizzled with a chocolate sauce, caramel sauce like dulce de leche, maple syrup, or honey.
- Dollop on some freshly whipped cream like maple whipped cream or caramel whipped cream.
- Serve it with a scoop of vanilla ice cream for a decadent dessert.
- Try topping slices of okara banana bread with a combination of fresh fruit and yogurt.
- Or you can spread a slice of banana bread with butter.
Variations
This recipe is versatile, and you can customize its flavor and texture by adding in other ingredients:
Add nuts or seeds - Add chopped nuts or seeds, such as walnuts, pecans, almonds, or pumpkin seeds, to the batter for crunch and additional flavor.
Mix in dried fruit - Stir in dried fruits like raisins, cranberries or chopped apricots, or dates for a sweet and chewy texture.
Add chocolate chips - Fold in white, dark, or milk chocolate chips to the batter for a rich and indulgent twist.
Add spices - You can add spices, such as cinnamon, nutmeg, or allspice, to the batter to give the bread a warm and aromatic flavor.
Add a frosting - A glaze or frosting can give banana bread a beautiful finish and add an extra layer of flavor. You could make your own or top it with store-bought frosting and top it with chopped nuts if you like.
How To Use
This okara banana bread can also be used as an ingredient to make several different desserts like these:
Banana bread French toast - Slice your banana bread into thick slices and dip them into a mixture of beaten eggs and milk.
Fry the slices in a pan with butter until they are crispy and golden brown. Top with syrup or powdered sugar for a delicious breakfast or brunch dish.
Banana bread pudding - Tear your banana bread into small pieces and mix them with eggs, milk, sugar, and spices.
Bake the mixture in a casserole dish until it is set and golden brown. Serve it with fresh whipped cream or a drizzle of caramel sauce.
Banana bread trifles - Layer slices of banana bread with whipped cream, sliced bananas, and your choice of fruit, such as strawberries or blueberries.
Repeat the layers until you reach the top of the trifle dish, then top with whipped cream and a sprinkle of chopped nuts.
Storage
Refrigeration - To store okara banana bread, allow it to cool completely, then wrap it in plastic and store it in a sealed container.
Store it at room temperature for up to a week or for two weeks in the fridge.
Freeze - If you want to keep it for longer, it can be frozen as a whole loaf or cut into slices.
To freeze the banana bread, wrap it tightly in plastic food wrap then place it into a freezer bag and freeze it for up to three months.
More Okara Recipes
If you like this okara banana bread recipe you might also like these easy recipes:
Recipe
Okara Banana Bread
Equipment
- 23 cm x 13 cm x 6 cm (9 inch x 5.11 inch x 2.36 inch) loaf tin.
Ingredients
- 225 grams (8 ounces, 1 cup) mashed banana
- 117 grams (4.15 ounces, ⅔ cup packed) fresh okara
- 114 grams (4.05 ounces, ½ cup) of white granulated sugar
- 120 grams (3.70 ounces, ½ cup) of vegetable oil
- 2 large eggs room temperature
- 3 tablespoons sour cream
- 1 teaspoon vanilla
- 240 grams (8.55 ounces, 2 cups) of all-purpose flour (plain flour)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Topping
- 2 tablespoon demerara sugar
Instructions
- Preheat the oven to 180°C (350°F).Grease and flour or line 23 cm x 13 cm x 6 cm (9 inch x 5.11 inch x 2.36 inch) loaf tin.
- In a mixing bowl, mash the bananas and mix in the okara.
- Add the sugar, oil, eggs, sour cream, and vanilla and mix until well combined using a wooden spoon.
- Sift the flour, baking powder, baking soda, and salt into the bowl and mix until just combined, being careful not to overmix.
- Pour the cake batter into the prepared tin and sprinkle over some demerara sugar.
- Bake in a preheated oven for 25-30 minutes or until a wooden skewer inserted into the center comes out clean.
- Remove from the oven and cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Teresa says
I just made this and it turned out very well. Thank you, Harriet! A five star recipe!
Harriet Britto says
Thank you, I am glad you enjoyed the recipe!
Shoshana says
Great recipe. Made with GF flour, 1/2 teaspoon organic Stevia instead of sugar, and half the recommended oil with applesauce replacement to cut the calories. Worked really well. Great use of Okara.
Harriet Britto says
Thank you so much for sharing your experience with the recipe! I'm glad to hear that it worked well with your substitutions of gluten-free flour, organic Stevia, and a reduced amount of oil with applesauce replacement, your feedback is greatly appreciated.
Cindy Spangler says
Delightful recipe! Thanks for posting and I will definitely make this again.
Sharon says
I was after something to use up my leftover okara, so I made this. Do not regret it. This is soooo good! Will be making again. Thanks.
Harriet Britto says
I glad you enjoyed it!