Using bananas as egg replacer

Before I was diagnosed with celiac disease I had very little experience producing baked goods. Now of course there is a much greater incentive.

I'm also vegan, so I don't use eggs. I've had very poor luck producing gluten free bread that does not do the disappointing trick of rising and then collapsing. Recently I read that the Ener-G Egg Replacer I have been using might not really be so good for bread. So I tried using bananas in a loaf yesterday. Instead of rising and then collapsing it simply did not rise very much, and the end product looked and tasted more like cake than bread.

What do you use as an egg replacer in your GF bread?

Steve