Preheat oven to 350 degrees F. Butter an 8"x4" (or similar size) bread loaf pan and then sprinkle with a little flour, tapping out any excess. Set aside.
In a large bowl place the peeled ripe bananas and use a sturdy fork to mash them until they're smooth in consistency. Stir in the melted butter, sugar, egg, vanilla extract and almond extract until the mixture is combined.
Add in the flour, baking soda and salt and stir to combine again. Finally, stir in the chopped cranberries and orange zest. Pour batter into prepared pan and bake for 50 to 55 minutes, until toothpick inserted in center comes out clean.
Let bread cool in pan for 10 minutes, before removing from pan and letting cool completely on wire rack.
Combine icing ingredients in a small bowl and whisk to combine. Drizzle over cooled bread. Add more powdered sugar to thicken icing, or add more milk to thin the icing to your desired consistency.
*You can use fresh or frozen cranberries for this recipe. If substituting for dried cranberries, use just 1 cup. Nutrition value is per slice of bread, if whole loaf is cut into 8 slices. Bread can be frozen for up to 5 months. Let cool completely first, then wrap tightly with plastic wrap, foil and place in zip-close bag before freezing.