Pre-heat oven to 350F/180C. Grease and flour or spray a 9 inch / 23cm loaf pan.
Soak the cranberries in boiling water for 15 minutes, drain well and paper towel dry.
In a large bowl whisk together the flour, baking powder, salt, nuts and drained cranberries. Set aside.
In the mixing bowl cream the sugars and butter for 2 minutes. Add the eggs and beat, add the milk and vanilla beat to combine. Using a wooden spoon or spatula stir in the mashed bananas just until combined. Add the flour mixture and stir just to combine, 14-15 stirs (no more). The batter will be lumpy.
Transfer the batter to the prepared pan. Bake 60-70 minutes or until a toothpick comes out clean or a few crumbs attached. Let cool in the pan 10-15 minutes then remove to a wire rack to cool completely. Drizzle with the glaze if desired before serving. Enjoy!
GLAZE
In a medium bowl whisk together the powdered sugar (sift it first if you find it lumpy) vanilla and milk, start with 1-2 tablespoons and add if needed to arrive at desired thickness. Drizzle or spread over cooled loaf.
Notes
This cranberry banana bread should stay fresh for 3-4 days when stored in a sealed container at room temperature away from direct sunlight. This loaf freezes well but it is better to do so without the glaze. Cool completely then wrap in plastic wrap then foil and store in an airtight container in the freezer for up to two months. Thaw in the refrigerator overnight, then unwrap, add the glaze and enjoy.