Leo's recipe for banana bread won't fit in his favorite pan. The batter fills the 8.5 inch by 11 inch by 1.75 inch pan to the very top, but when it bakes it spills over the side. He has another pan that is 9 inches by 9 inches by 3 inches, and from past experience he thinks he needs about an inch between the top of the batter and the rim of the pan. Should he use this pan? WHY or WHY not? (I posted in chemistry oops)
