This is the perfect banana bread if you want to be a little fancy for a potluck. Slightly whipped egg whites and frozen cranberries give the bread a very moist texture and a little tang from the sweetness. —Hannah Chang
Place brown sugar, sugar, and butter in a large pot and bring it to a medium heat. When the butter slightly melts, whisk together and wait until a soft boil. Do not let it boil for too long, at max for 2 minutes.
Chop the bananas into quarters and place the banana pieces so the banana pieces are standing upwards. Place all chopped three bananas in the pot.
Cover the pot and cook on low heat for about 5 minutes or until the bananas are really soft so a fork can barely touch it and the bananas will "crumble". Place all the banana contents in another bowl and set aside.
Preheat the oven to 350 F
Place the room temperature egg whites into a medium bowl and the egg yolks in a large bowl. Set aside the egg white bowls.
Whisk the granulated sugar in three additions and the egg white until FOAMY only. (NOT SOFT PEAKS). Pour the egg whites into the egg yolks and whisk until pale in color.
Pour the fresh lemon juice into the mixture and add baking soda. IT WILL BUBBLE, so quickly whisk together.
Add the condensed milk and the oil. Whisk together.
Take the banana mixture and separate the bananas from the brown sugar syrup. Reserve the syrup and slowly pour in while whisking the batter. Mash the bananas and mix it in until just combined.
In another small bowl, mix and sift flour, cinnamon, and salt together. Pour into the wet mixture. FOLD GENTLY until just combined (no flour streaks) and add frozen cranberries and nuts.
Pour the batter into a greased 8x8 pan and bake for 30 minutes rotating halfway. Let cool on cooling rack for at least 15 minutes. Best served slightly warm.
Store in an airtight container for up to a week or refrigerate any leftovers past three days for up to a week.