Chocolate Rye Cake with Caramelised Bananas

For many years rye flour was a staple of baking all over the world - especially in traditional breads in Germany, Switzerland, Russia and Scandinavia (to name a few) - but in recent history its popularity has lost out to wheat flour. Rye flour is still used extensively in Germany in both bread and cakes and is recognised as being highly nutritious as well as tasting great.