Baking time difference in pyrex versus metal
Time is only a rough indication of whether any dish is "done", the biggest 'unknown factor' from your question is, "what temp are you baking at?". 

I would suggest you use the following 3 tests to determine when your banana bread is done (regardless of whether you are using pyrex or metal):


The bread is very brown and solid on top
A toothpick or chopstick inserted into the bread comes out completely dry. (Even a few moist crumbs are evidence that your bread is not done.)
The bread has reached an internal temperature of 195°F to 205°F (90°C-95°C)


Each condition should be met in order, so don't bother with the toothpick until you see the rich brown color, then once the toothpick is clean, check the internal temp.