Hmmmmm

I looked up sugar substitutes online and ignored many suggestions because the goal I pursue is chocolatiness. Here is data from 2015 from https://www.bonappetit.com/ :

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"There are over a baker's dozen reasons to swap refined white sugar for alternative sweeteners when baking. Whether you're seeking less of a sugar high and crash or just a chance to add new flavors to your desserts, sweeteners like molasses, maple syrup, honey, and coconut sugar are all great options. Unfortunately, sugar doesn't just contribute sweetness to a recipe. It also leavens (adds air to) baked goods, contributes to browning, and adds chewiness and crispness. Additionally, sugar draws moisture from the air and into the baked goods, which helps keep them moist for days."



Here is the section on fruit quoting Joanne Chang of Boston-based Flour Bakery.

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"Fruit

Pros

Fruit is naturally packed with sugars, and it adds both sweetness and flavor. There's also that whole "good-for-you-fiber" thing. You can either add it as a whole, fresh fruit (like puréed apple or cooked apple sauce, mashed banana, or pineapple chunks) or as juice (like apple, cranberry, or grape).

Cons
Fruit juice will alter the texture of your baked goods, making for an extra wet batter. This is one instance where you definitely can't swap 1 cup of granulated sugar for 1 cup of juice.

Best For
Quick breads and cakes

Tips
Because fruit adds such a distinctive flavor to pastries, use it only when it will complement the other ingredients. For example: A carrot cake can benefit from crushed pineapple and/or apple juice, says Change (it's on the cover of her book's). Although you'll miss out on the leavening that happens when you cream butter and refined sugar, Chang has had success beating together butter and dates—it makes for a super creamy consistency."