I would add to what Nancy said..... most quick breads are very forgiving as far as sizes along with additions. With only 2 of us in the house, I now make quick breads in mini-loaf pans, typically substituting 3 mini-loaf pans for one regular loaf pan. Mine are are 5-3/4" x 3-1/4": https://www.amazon.com/Chicago-Metallic-Commercial-Non-Stick-Mini/dp/B003YKGQVK/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1509568590&sr=1-7&keywords=mini%2Bloaf%2Bpan&th=1
More often called common is the 8.5 x 4.5" one; less often the 9x5" one. Both are same height. Each would probably work with this cake. Using the smaller one will give you more rise and a taller cake. Using the larger one will give a wider, lower cake. And maybe catch/prevent spills if there is a lot of batter. If you want to use the smaller one and still catch spills, put a sheet pan or some aluminum foil on a rack under the baking pan.
As for the baking powder, it's in the directions but not in the ingredient list. Similar recipes use 1/2 tsp baking powder per cup of flour. So here, with 1.5 cup flour, I would used 3/4 tsp.
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Each would probably work with this cake.
Using the smaller one will give you more rise and a taller cake. Using the larger one will give a wider, lower cake. And maybe catch/prevent spills if there is a lot of batter.
If you want to use the smaller one and still catch spills, put a sheet pan or some aluminum foil on a rack under the baking pan.
As for the baking powder, it's in the directions but not in the ingredient list.
Similar recipes use 1/2 tsp baking powder per cup of flour. So here, with 1.5 cup flour, I would used 3/4 tsp.