Well, this Baker performed the test with brownies. I went on to conclude when you want a strong flavored baked product such as strawberry, chocolate, banana, lemon, maple, etc., the teaspoon of vanilla does not affect the flavor, but it can detract from the flavor if you use too much. I believe vanilla can enhance the flavors of certain items such as vanilla ice cream, vanilla cupcakes, vanilla pudding, custards, and other delicate flavored desserts and sauces. However, when it comes to wanting a bold flavor to pop, make sure your batter is not overly sweet (make sure you've added enough salt.) In addition, adding various extracts such as orange, maple, strawberry, and lemon makes baked good's flavors pop and adds a surprisingly delicious element to some traditional items. I understand many of you will not be willing or able to quit your vanilla addiction to all things baked. You might tremble and perspire with fear at the thought of not adding vanilla the next time you bake something. For you I say: baby steps.