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Heat oven to 350 degrees F. Use 1 teaspoon butter or cooking spray to lightly grease an 8-inch x 8-inch cake pan.
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In a medium bowl, add flour, baking mix, and baking powder. Whisk to combine, then set aside.
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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.
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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.
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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.