I sure as hell do. I grew up on the stuff and my grandma’s banana bread was the most amazing ever. Since I discovered my gluten allergy, I thought I’d never again experience the dense, tender slices that I love so much. Then I discovered Breads from Anna, formerly Gluten Evolution. Talk about a treasure chest of carby goodness:
Anna’s banana bread mix is gluten, yeast, corn, dairy, soy and rice free, so it suites a wide variety of diets. It took a little monkeying to get a correct consistency without the eggs, but in the end it worked really well. I used rice milk instead of cow’s milk, substituted the eggs with Ener-g egg replacer but in a slightly higher quantity – I increased the recommended amount of replacer by 25% and the bread came out quite lovely. The consistency was such that even the non GF friends I fed it to had no idea it was not your standard, gluten-filled banana bread. Score!
I’m also curious to try this with a nut milk instead of rice, and I think that the protein in the nuts might allow me to bring the Ener-g amount down to normal. Plus, doesn’t an almond or hazelnut banana bread sound divine? Not recommended for those with a tree nut allergy, of course. 
Oh, and FYI – there’s crystalized honey in this particular mix so I guess it depends on exactly how dogmatic a vegan you are, but for my personal choices, I was ok with it this time around. After having this though, I may work on my own recipe and use agave nectar instead. The idea of playing with bean flours (which this mix contains a fair amount of) really has me excited.
