WW Flour in Catherine's Banana Bread?

[Jennifer D]

Hey there -

I make Catherine's Banana Bread (from this BB) all the time - especially now that DS adores it. I wanted to try and use some WW flour next time around - but I don't want to mess it up. :rolleyes: I know lots of expert bakers on the board substitute WW flour all the time. I don't know if anyone has ever done it with this recipe specifically, or if there is some general rule to follow?

Thanks!
:)

[sneezles]

Following tigermorris's lead I've subbed the following:

1/2 cup whole wheat flour and 1 1/4 cups all purpose flour

BTA: You could probably go as high as 3/4 cup whole wheat and 1 cup all-purpose...

[KristinK]

I substitute whole wheat pastry flour for all of the flour in that recipe. It's made from soft wheat, with a texture that resembles all-purpose flour.

With regular whole wheat flour, I'd suggest only subbing it for half of the flour -- unless you're like me, and you like the grainy texture of all whole wheat flour.

[Jennifer D]

I'll try the 1/2 C WW and 1 1/4 C all purpose - thanks, Sneezles.

And thanks Kristin - I never thought about "regular" WW versus pastry. That's an excellent tip!