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Prep the pan: Preheat your oven to 350F and lightly spray a 9x5-inch loaf pan with oil, then line it with parchment for easy removal, if desired.
Cook the cranberries: In a small saucepan combine the cranberries water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.
Mix the dry ingredients: In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
Mix the wet ingredients: In a large bowl cream butter and brown sugar with an electric mixer. Add egg whites, bananas, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Blend: Add flour mixture and blend at low speed until combined, do not over mix.
Fold in the cranberries: Add the cranberries and pour batter into the prepared loaf pan; sprinkle with turbinado sugar on top.
Bake in the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Transfer the pan to a wire rack and let the pan cool at least 25 minutes, bread should be room temperature before slicing.