3 lg. very ripe bananas
1/2 c. brown sugar
2 eggs
1/2 c. oil
1 tsp. vanilla
1 1/2 c. flour
3/4 tsp. salt
1 tsp. baking soda
1/2 tsp. nutmeg
1 c. walnuts
1/2 c. currants

Heat the oven to 325 degrees. Butter a 9 x 5 inch loaf pan. Puree the bananas in a food processor. Add the sugar, eggs, oil, and vanilla and process just until blended. Add the flour, salt, baking soda, and nutmeg. Process just until combined. Add the walnuts and pulse until chopped. Stir in the currants. Pour the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Let cool in the pan, on a wire rack, 10 minutes. Remove the bread from the pan and cool completely.