That hot currant breakfast bread is similar to a black currant banana bread I make today:

3 ripe bananas
60g melted butter (1/4 cup or 1/2 a stick)
150g sugar (2/3 cup)
200g unbleached flour (1 1/4 cups)
1/4 teaspoon salt
1 egg, beaten
1 teaspoon baking soda
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)

Preheat oven to 350°F (180°C)
Mash the bananas in a bowl
Add the egg and butter
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl
Mix well with a wooden spoon
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.
Slice and serve.

Also good: 1/2 black currants, 1/2 dried cranberries. The trick with using any dried fruit is you want to soak them in cold water for 30 minutes before using or they’ll soak all the moisture out of your bread.