Step 3: Carefully squeeze the bananas out of the skin and into a small bowl...watch out...they're hot! Mash them with a fork. Place 1/2 cup unsweetened coconut milk in a glass measuring cup. Add the mashed bananas and 2 tsp. vanilla extract to the coconut milk. Stir well to combine.
Step 4: Sift together 2 cups flour, 2 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt. Set aside. In the bowl of an electric mixer, cream 6 tbs. softened butter and 2/3 cup sugar on medium speed for 3 minutes...until fluffy. Turn the machine to low and fully incorporate two large room-temperature eggs, one at a time.
Step 5: Add half of the banana mixture and blend thoroughly on low speed. Then add half of the flour mixture and mix until combined. Add the remaining banana mixture, blend thoroughly. Finally, add the remaining flour mixture. Don't go nuts...mix the batter just enough to blend the ingredients.
Step 6: Drain the currants. Add 1 tbs. good-quality cinnamon and the currants to the batter. Fold them in very carefully so you don't break apart the currants.
Pour batter into a lightly-greased 9x5 loaf pan. Sprinkle 1 tbs. sugar and sliced almonds on top.
Step 7: Bake for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. Turn the pan in the oven every 20 minutes to ensure even baking and browning. Cool in pan for 10 minutes, then turn out onto a baking rack. Slice with a serrated knife and serve warm.