**Keep the oven at 350°F and start checking at 40 minutes.** Three loaves in separate pans usually take about the same time as one, provided each pan has the usual amount of batter and there’s room for hot air to circulate. They may need a little longer, but there’s no fixed amount to add.

For best results:

- Fully preheat the oven. Leave about 1–2 inches between pans and between the pans and oven walls; use the middle rack if all three fit comfortably.
- At 40 minutes, check **each loaf** in the center with a toothpick or skewer. It should come out clean or with a few moist crumbs, without wet batter. [Betty Crocker’s banana bread guidance](https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-banana-bread)
- If a loaf isn’t ready, give it another **5 minutes**, then check again. Remove each loaf as it finishes.
- If the tops become brown before the centers are done, loosely cover them with aluminum foil and continue baking. [King Arthur’s doneness guide](https://www.kingarthurbaking.com/blog/2018/03/15/how-to-tell-when-banana-bread-is-done)

Let doneness determine the final time rather than automatically adding extra minutes.