I’m on mission to convert the “white” ingredients in recipes to  “clean”, healthy ingredients. My pet peeve of late is sugar.
This wonderful tip comes from “thegraciouspantry.com”,  I tried it and it works great in baking,  banana breads, zucchini breads and pumpkin bread( maple syrup is so good in pumpkin bread)

If you have a kitchen scale – weigh the amount of sugar called for in a recipe, and then use the same weight of any natural liquid sweetener.

For Coconut Sugar and Maple Sugar a 1:1 ratio can be used in recipes calling for white sugar.