Temperature, time and position in the oven absolutely makes a diffrence

Adding more eggs can make things drier, not more moist

Some ovens just don’t cook well. Maybe cook things for a lesser amount of time. Things like biscuits and cookies will harden up once cooled down, so if you wait until they are actually crispy then it can be too long. I hope you can find a solution.

I would cook on a slighty less setting and see how it works as my oven tends to be hotter than the required cooking times.

The oven temperature seems a likely culprit. You may also be beating/stirring for too long.

I think its a combination of the individual oven temperature and the oil/eggs etc. as other people have posted. I’ve found storage in airtight container also helps stop things drying out, whatever their initial status air after cutting only makes it worse.

I know what you mean , but it has nothing to do with the ingredients. I was told it could be a few things.
1. Your oven doesn’t have the right temperature ( esp if it is a very old oven ) . Hence, buy a steel thermostats for the oven to make sure that the temperature is absolutely correct .
2. I was informed by my sister in law that a fan forced oven is 20’C less than a normal one . So if the recipe says bake at 180’c for normal one, then make the fanforce one 160’C . My baking seems to be better now and I keep an eye out on the cooking as well.

Sometimes its just a matter of old flour – if you don’t bake regularly that could be your problem Also, recipes by weight tend to work better than ones that measure by volume.

My first thought is….you’re cooking them for too long. Or it could be cooking them at too high of a temperature. Maybe your oven isn’t at the temp it says it is. You can add things like mashed banana and stewed apple for moistness. But these will change the flavour or things

Ive seen some recipes where you bake with a mug of water in the oven to help keep it moist – this might help or could be your oven’s settings

Check your baking 5 minutes before time to see if it is cooked sufficiently. Gently insert a narrow sharp knife or a metal meat skewer and it should come out clean (no sticky cake mix on it).
With slices containing cereals it won’t matter if it is a little bit soft on top as the top sets more as it cools. It you bake it until it is really firm/hard on top when it is cold it will be hard to bite and chew – not recommended for your teeth.

take the baking out a little earlier 5- 10 mins and don’t leave it in there once it is done as it will dry out.

I always have this problem. I dont know why my cakes never come that great..

I cook for a shorter time at a higher temp for example if the recipe says 180 for 30 mins I cook at 220 for 15-20max. Maybe you are leaving them in to long?

You must use an oven thermometer to check the accuracy of your oven. Your local supermarket will have one. This banana bread is my “go to” foolproof cake recipe and the cake I make … using oil instead of butter but the cake turned out so fluffy and moist.

Ingredients: 3 ripe bananas, mashed 2 eggs, 1 3/4 cups flour, 1 1/2 cups soft brown sugar, 1/2 cup vegetable oil, 1/4 cup milk,1 teaspoon baking soda, 1 teaspoon vanilla. Directions: Combine the oil, eggs, sugar, milk, vanilla, and mashed bananas. Now add the baking soda and flour. Combine well for 2-3 minutes. Pour into a greased loaf pan and bake in a preheated 180 degree oven for 1 hour and 20 minutes.

Never fail moist Banana Bread we like it with cream cheese as icing.

Possibly too much flour, too over mixed?

This also depends on what you are baking at the time and the temperature of your oven.

Best of luck

Sometimes it’s just a case of getting to know your oven rather than it being something that you’re doing wrong. The temperatures in recipes are guidelines so maybe try reducing the temp by 5-10 degrees the next few times you bake and see if that makes a difference. You could also try using an oven thermometer to check the accuracy of your oven. Good luck!

I always only use tin bake ware. Even if its non stick I still use grease proof paper. If following a recipe, stick to it. Don’t add extra items unless you are doubling the recipe.
I always bake at 180 unless the recipe states otherwise. I don’t think using whole cream milk would make too much of a difference. I use light milk because that’s just what I buy and I use unsalted butter blocks in my baking. If you are following the recipes, try adding a little more oil or butter and milk to help moisten the mixture. Good luck