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Fruit purees, especially applesauce, are often used as fat substitutes. The pectin from the fruit forms a film around the tiny air bubbles in the batter, similar to what occurs when you cream solid shortenings with sugar, but not as effectively.
My favorite fruit puree for baking is unsweetened applesauce. Not only is it readily available but it is inexpensive and versatile because it doesn't impart any strong flavor to the final result. Applesauce contains more pectin than other fruit purees, which helps to retain the moistness of baked goods. Even if a recipe is flavored with another fruit puree, I always add a little applesauce as well. You'll see recipes here that use pumpkin, banana, and prune purees, among others.
