if you are using vanilla for baking, you'll probably use sugar at the same time, so what I'd suggest you do is make up vanilla sugar. get a jar with an airtight lid, fill three quarters up with any sugar you want (I use caster), split a couple of vanilla pods and dump in the sugar, close the jar and leave for a month or so to infuse. When you need some, just take the required sugar out of the jar and replenish with plain sugar again, close the jar and repeat as many times you want. Just give it a shake every once in a while.
It will eventually loose its flavour, but I had my jar going to at least 3 years and it's still REALLY "vanilly" when I use it. in the long run, a lot cheaper than using any "extracts" or "aromas", whether natural or artificial