What does baking time in oven depend on?
These are the things that popped up in my mind at first glance:

Volume

How bigger the thing, how longer it will take to be fully baked. This is the reason why you find such a difference in the baking times for banana bread and banana muffins.

Surface Area

The volume can be the same (ground surface x height), but the surface exposed to the heat can differ. If something is flatter, the center is more rapidly reached. If you would bake your bread in a normal bread mold, it would take a longer time than if you would flatten out a bread on a baking sheet (but note that the volume is the same).

Oven temperature

Something very obvious. If it's hotter, it won't have to bake as long. However, don't play too much with this. I would advice to use the temperature a recipe has recommended. If you put it too hot, the outer parts can burn, when the inner parts would not be baked fully.
This question is related.

Vessel Material

Some materials conduct heat better than others. As a consequence, some things will be faster done in metal than in glass for example. (But I believe this has a less important role than the other factors I've mentioned. I can't say much about it, since I don't know a lot about it.)