Is there any advantage to resting (banana) bread batter? I make several different types of breads (apple, banana, etc.). All of them have some commonalities, which includes that they start out life as a batter, don't require yeast (baking soda and hot water does it), and use normal (not gluten-free) flours.

What I can't quite figure out is whether resting the bread will have any impact on it. I know (from sources including this question that gluten makes many flour-based dishes (like crepes) gummy. 

But does that apply to breads? Is there any significant difference if I actually rest the batter before baking?

If it matters, I mix aggressively with a KitchenAid mixer (so I expect there to be lots of gluten).
The leavening action of baking soda begins as soon as it is moistened - that is as soon as you mix your wet and dry ingredients your baking soda begins the chemical reaction that creates the carbon dioxide which causes the rise in your quick bread. Because of this I would say that there is no advantage, but in fact a disadvantage to resting a quick bread. Also, it is usually recommended to mix quick breads as little as possible and over mixing them can cause them to be tough.