• Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or coat with flour cooking spray. (optional: line the inside of the pan with parchment paper).
• Smash the ripe bananas using a fork or potato masher. Add sugar, eggs, vanilla extract and mix. Add melted butter and mix.
• In a bowl: add flour, salt & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Combine wet and dry ingredients together. Mix until well combined. 
• Add in fresh cranberries (if using frozen cranberries: do not let thaw use/mix in while still frozen). Then gently fold the batter until the cranberries and is evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle). Transfer the batter to the loaf pan. 
• Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes, if it's getting too brown on top). Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a baking rack to finish cooling.

Slice & enjoy!