I’ve thought to bake a banana bundt cake, but I am out of vanilla extract!
I will be taking advice from Dianasdeserts.com and will try using maple syrup as a substitute in a 1:1 ratio. Since I have the good stuff, I hope that there won’t be a notable difference in flavor! As an addition, I will also be adding a little bit of leftover mashed pumpkin. Yum 🙂
The recipe I will be baking is the Banana Sour Cream Bread. It looks great baked in a bundt pan, and I usually sprinkle a little powdered sugar on top. The sour cream makes this moist, rich, and delicious!
Springer Style 
This substitution worked great! Also, I added about 1/2 cup of pumpkin puree and 1 tsp nutmeg. Remember to cream the sugar with the butter, then mix all wet ingredients well, and then add the dry ingredients; this produces a light and fluffy texture. I will be baking this tasty bread through the holidays, for sure.