Comparing store brand vanilla extract vs the fancy $15 bottle in my banana bread

I always thought name brand baking stuff would taste way better. Last Sunday I made two batches of banana bread side by side. One with the cheap store brand vanilla from Kroger, one with that Nielsen-Massey stuff my sister swore by. Honestly? Couldn't tell a difference at all. My neighbor Lisa even guessed wrong on the taste test. Has anyone else wasted money on expensive extracts and regretted it?

3 comments

3 Comments

alice8922d ago

The real crime is calling it 'banana bread' and not 'excuse to eat cake for breakfast.'

jamiew5322d ago

Haha, you're NOT wrong. I've definitely eaten a slice for breakfast and told myself it was "healthier" because there's a banana in it. That's just cake with a guilty conscience.

terryk1014d ago

We all justify stuff with technicalities. It's like calling a donut a bagel because it has a hole.