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Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar, dark brown sugar, and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
Pour into the prepared loaf pan.
Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!