Flour's Famous Banana Bread

I have made this many times according to the Flour Bakery cookbook recipe, this however is slightly different with less detail and more flour:). I didn't have my cookbook so I used this and was curious if there would be any notable differences in taste texture etc. As expected, with a little more flour, it's a little less dense/gooey than the cookbook version. I love gooey but I think most people may like this one better. Made this as a gift 2 days early and, wrapped well, it was still moist and delicious.
I have made this many times (both this version and the one from the book) and it works just as well with 2/3 cup whole wheat pastry flour (and 1 cup AP).