Combine raisins and rum in a small bowl; set aside.
Preheat oven to 425°.
Roll dough into a 10 1/2-inch circle, and place on a foil-lined baking sheet coated with cooking spray. Arrange the banana slices in concentric circles on crust, leaving a 1-inch border. Fold a 2-inch dough border over banana slices, pressing gently to seal (dough will partially cover slices). Bake at 425° for 30 minutes.
Combine sugar and water in a small saucepan; cook over medium heat until golden (about 8 minutes). Remove from heat; carefully stir in raisin mixture until combined. Cool slightly. Pour over banana slices. Cut into 6 wedges.