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A close up of a sliced loaf of okara banana bread.

Okara Banana Bread

Harriet
This okara banana bread is loaded with sweet ripe bananas and has a crunchy sweet topping. It is one of our favorite ways to use up the leftover okara (soybean pulp) and overripe bananas. This one-bowl recipe is easy to make without a mixer and freezes very well making it a great meal-prepping recipe.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
ESTIMATED COST : $4.23 or $0.35 a serve
Course Breakfast, Dessert, Snack
Cuisine Japanese, Western
Servings 12
Calories 284 kcal

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.

Notes

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.
Nutrition Facts
Okara Banana Bread
Serving Size
 
1 slice 1.8 cm (0.70 inches) thick
Amount per Serving
Calories
284
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Monounsaturated Fat
 
8
g
Polyunsaturated Fat
 
2
g
Trans Fat
 
0
g
Cholesterol
 
154
mg
51
%
Sodium
 
237
mg
10
%
Potassium
 
173
mg
5
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.