Healthy okara banana cake

Okara or soy pulp is the left over stuff after pureed soybeans are filtered in the production of soy milk and/or tofu. It is generally white or yellowish in colour and is frequently used in Chinese, Korean and Japanese cooking. The supermarket in my village gives it away for free! Woo lucky me! Tonight, I made a super healthy banana loaf with it. Here’s the recipe:

2 free range eggs
2 ripe bananas
1/4 cup of melted coconut oil
1/4 cup of pure maple syrup
1 cup of okara
2 cups of flour (I used wholemeal but any GF alternative like rice flour will work)
1 tsp cinnamon
1 tsp baking soda
1 tsp pure vanilla extract
pinch of salt
1/4 cup of crushed walnuts

Preheat oven to 180

Mix all ingredients together

Pour into a greased loaf tin and bake for about 30-40 min or until the fork comes out clean

Das it.
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8 comments

    1. If you try to make homemade soy milk or tofu, you’ll be left with okara – but that is a very tiresome way to obtain it! Otherwise, I think tofu (not too soft nor too hard) would work the same because thats all it essentially is, soy beans! Or, you could try a local tofu or soy milk manufacturer (if there is one) and ask if they have left over okara! In Japan, because they produce a lot of soy beans and soy products, it’s everywhere!

      Liked by 1 person

      1. Thank you. I’m in Belgium so it’s difficult to find here. I will definitely look for it and make this loaf.

        Like

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