It will definitely help. I'm not trying to dissuade you, I'm just not sure if you would actually get the flavor I think you desire. The compound responsible for the banana flavor from the yeasts is isoamyl acetate, and I don't think it is even found in bananas naturally.
If you have the means, see what the temperature is once fermentation is underway and with the towel. Are you using the yeast suggested in the recipe (3068)? If you are, the tolerable range is up to 75F, however I'd say 68-70F would be ideal. It can produce overpowering banana and bubblegum flavors beyond that. Start lower and increase next time around if you'd like, but I am drinking mine now (I used a similar yeast) and I fermented in the mid 60s...dare I say the balance is perfect? For me, anyways.
Best of luck,
Cheers :rockin:
Edit: For what it's worth, I totally lied -- isoamyl acetate is present in bananas particularly when ripening, but I believe primarily in the skins. Not sure why I was thinking it wasn't present, but then again, I am drinking a nice bottle of cab...