I usually make a really quick and simple one-bowl banana bread. A few minutes of mixing and then some time in the oven and ta-dah! Banana bread.
This time I wanted to try something different, I had read some good reviews of a recipe that called for the addition of either sour cream or yogurt for some added tang.
Just like muffins you don't want to over-mix the batter because it will make your bread tough, lumps are a good thing.
I placed the loaf pan in the oven and started to tidy up, I opened a cupboard and a bottle of vanilla fell out. I picked it up, confused because I didn't remember putting it away yet. I looked back at the counter and the vanilla I had used in the recipe was still sitting there. I was pretty sure I hadn't recently bought a new bottle....
It came out with sugary crisp edges and a moist flavourful interior and not even a hint of maple. I only put a tsp of the flavor in and it was overpowered by the bananas (yay!)
(Adapted from Gourmet magazine)