Soft light brown sugar (or white sugar or brown sugar)
Put the banana into a bowl, and mash well with a large fork. Preheat the oven to 180℃.
Add the soft brown sugar and mix briefly. Add the fresh okara and whole wheat and continue mixing. You can also use the same fork from Step 1 to mix!
When the dough comes together, take approximately 1 tablespoon each and roll it up into a ball. Once all of the dough dough is rolled up, press between with two hands to flatten.
Bake for 20-23 minutes at 180℃ preheated oven to finish.
A banana and chocolate flavored variation I changed 100 g whole wheat to 85 g whole wheat + 15 g cocoa powder.
I made this one with 90 g whole wheat + 10 g dark cocoa powder. For the shape, I rolled it into a ball and flattened it with a fork.
Story Behind this Recipe
I was thinking of diet-friendly okara cookie recipes when I tried making it with bananas. It turned out so nicely that I posted the recipe here.
When the dough doesn't come together at Step 2, try adjusting by adding a little milk. Use ripe bananas for best results. If you'd like a softer result, bake for 20 minutes. If you'd like it harder, bake for 25 minutes. Take care not to burn.