This sounds good, but I have a question regarding substitution of your white whole wheat flour in a banana bread recipe. Mom's old recipe, made it a thousand times, but I had just bought a bag of the wwwflour and wanted to try it. Recipe calls for 1-3/4 cup AP flour, so I used 1 cup of that and 3/4 cup of the white whole wheat. Everything else the same as always. Baked until done, and it was extremely dry and quite crumbly. Should have done more research before starting, but is there a rough guideline for using the white whole wheat in place of part of the AP flour? Don PS. I used the not-quite-terrific banana bread to make banana bread bread pudding, made a rum sauce, and saved the day!

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