Heat oven to 350 degrees F. Use 1 teaspoon butter or cooking spray to lightly grease an 8-inch x 8-inch cake pan.

In a medium bowl, add flour, baking mix, and baking powder. Whisk to combine, then set aside.

In large bowl of an electric hand or stand mixer, beat honey and butter on medium speed until creamy. Add bananas and egg whites; mix until blended, scraping down sides of bowl as needed. Add flour mixture; mix until blended, scraping down sides of bowl with a rubber spatula as needed. Use a mixing spatula to fold in the cranberries, then spread the batter evenly into the prepared baking pan.

Bake for 35-45 minutes, or until toothpick inserted into the center of the cake comes out dry or with just a few crumbs attached. Remove pan from oven and transfer to a wire rack. All the cake to cool completely.

If desired, mix the glaze by combining the powdered sugar and milk in a small bowl; use a spoon to stir until combined. Drizzle glaze over the cooled bread, or use a spatula to spread an even layer across the surface of the cake.