The deepest pan I use are the loaf pans for things like banana bread and the batter is sort of dense/thick in comparison with cake batter. All of the recipes I have seen use baking soda though some also add baking powder. Occasionally, recipes that contain some type of acid will name for both baking powder and baking soda. This is generally as a result of the volume is so great that the CO2 created from the acid and baking soda does not leaven the batter to the diploma essential. Though baking powder is just like yeast by the use of leavening baked goods, the way in which they work differs significantly. One is a chemical response, and the other is a biological reaction, and the time frame related to the activation of yeast is much greater.