Hi - I wouldn't increase the canola oil at all. There is a lot of moisture from the bananas already. Just make sure when you're done baking and the bread cools, you keep it wrapped tightly in plastic so it doesn't dry out.
You might not have adjust the baking time either, because there's a lot of natural sugar in the bananas. Keep an eye on the bread and just test with a toothpick every 5-10 minutes or so once you think it's close to being done.
- H
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Re: Brown Sugar Banana Bread - Three Questions For Heather
