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Peel pears; cut into 1-inch (2.5 cm) cubes.
In large skillet, melt butter over medium heat; cook pears, brown sugar, cinnamon and nutmeg, stirring occasionally, until softened and sugar is dissolved, about 5 minutes.
Stir in bananas.
Divide among six 1-cup (250 mL) ramekins; set aside.
In bowl, combine flour and brown and granulated sugars; using fingers, rub in butter until size of small peas with a few larger pieces.
Divide among ramekins; press to make firm.
Bake on rimmed baking sheet in 350°F (180°C) oven until bubbly and golden, about 30 minutes.