PEEL bananas; gently press each to flatten slightly. Set aside. Melt butter in large skillet on medium heat. Add bananas; cook 3 to 4 min. on each side or until golden brown on both sides. Transfer to platter; cover to keep warm.
ADD sugar, cream and chocolate to skillet; cook on medium heat 2 min. or until sugar is dissolved and chocolate is melted, stirring constantly. Stir in rum; cook and stir 4 min. or until sauce is thickened. Add zest; stir.
POUR sauce over bananas; top with cookie crumbs and raspberries. Serve warm.
serving size = 1/8 recipe (85 g)
