In a medium saucepan, mix cranberries, sugar, and water until smooth.
Heat to boiling over medium heat, stirring constantly.
Reduce heat and simmer 2-3 minutes or until cranberries pop, stirring occasionally.
Allow to cool while preparing bread batter.
Preheat the oven to 375°
Spray two loaf pans with cooking spray.
In a medium bowl, whisk together the 1 ½ Cup of flour, baking soda, salt, 1 tsp ground cinnamon and ground cloves. Set aside.
Cream together the 2 TBS softened unsalted butter and ½ cup brown sugar.
Beat in bananas, vanilla and buttermilk.
Beat in the flour mixture on low, until just combined.
In a small metal bowl, beat egg whites. Increasing from medium to high until peaks form.
Fold the egg whites into the batter.
Fold in the ruby cranberries and walnuts..
Pour into prepared loaf pans.
In a medium bowl, mix remaining brown sugar, flour and cinnamon.
Cut in 2 TBS cold, unsalted butter and stir until mixture resembles coarse crumbs.
Sprinkle over the top of the batter.
Place on center rack and bake 10 minutes.
Reduce heat to 350 and bake 35-40 minutes.
Place loaf pans on wire rack to cool 10-15 minutes before serving.