The fun thing about sugar is that it doesn't nearly have as much to do with the bakeability (for the lack of a better term) as eggs, flour, and fats (butter, oil, etc). You can totally get away with cutting out as much sugar from most baking recipes as you want without too many adverse affects. The one thing I've found is that sometimes recipes with less sugar won't brown as much while in the oven. I've totally cut half the sugar from the Nestle Toll-house recipe without any adverse affects (equal amounts of brown and white sugar were left out). Use as much sweetener as you want to (dried fruits, applesauce, banana, sugar, maple syrup, etc) and then taste the batter before you pour it out of the bowl to make sure it tastes like you want it too. Quickbreads, muffins, and drop cookies are pretty forgiving.