**Keep the oven at 350°F and start checking all three loaves at 40 minutes.** Assuming each pan is the same size and contains the usual amount of batter, baking three together may add a few minutes. There’s no fixed increase; your oven and pan spacing affect the timing.

- Fully preheat the oven. Leave about **2 inches between pans and around them** so heat can circulate. Use the middle rack if all three fit comfortably. [Betty Crocker’s guidance](https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-banana-bread)
- Check the center of **each loaf** with a thin knife or skewer. It should come out clean or with a few moist crumbs. If there’s wet batter, bake another **5 minutes**, then check again.
- If you have an instant-read thermometer, banana bread is done at **200–205°F in the center**. If the tops brown before the centers finish, loosely cover them with foil. [King Arthur’s doneness guide](https://www.kingarthurbaking.com/blog/2018/03/15/how-to-tell-when-banana-bread-is-done)

Remove each loaf as it finishes; they may be ready at slightly different times.