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Set the oven to 180°C / 360°F (fan-assisted oven) and line a baking sheet with parchment paper.
Combine the flour, oats, salt, baking soda and baking powder.
In a large bowl, mix the butter and sugar until fluffy with an electric mixer.
Add the banana, egg and vanilla and continue mixing until well combined.
Stir in the dry mixture with a spoon until you have a lumpy dough (with a bit of flour left here and there).
Gently fold in the red currants (leave out a small handful of berries), use 2 tablespoons and don't mix more than 4-5 times. Try not to damage the berries too much, you want their juices to stay inside their skin.
For each cookie, drop a tablespoon full of dough on the lined baking sheet, leave enough space in between them as they will expand in the oven.
Flatten them softly with a fork (just a little) and gently push the remaining red currants into the dough.
Bake in the oven for about 13 minutes or until golden, they will be quite soft.
Take them out and let them cool on the tray for a few minutes before you transfer them onto a wire rack. The texture is nicest on the first day as they soften in a cookie box, but the taste was just as good the next day.