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I had a banana bread recipe that called for brown sugar, but all the brown sugar I could find in the house had turned to rock. I never actually got to try the original recipe, but I got a nicely flavoured result using dried honey dates.

Brown sugar is somewhat more dense than white sugar; to make the substitution I use the full volume of white sugar, plus about five dates per cup of sugar. I mash the dates separately and cream them along with the butter and sugar in the recipe, and proceed normally from there.

As far as I've been able to figure out, added molasses tends to make cookies softer, but otherwise doesn't seem to affect baking noticeably. It just tastes different.