For crust, mix 1 cup flour, butter and pecans together in a small bowl. Press into the bottom of a 9 x 13-inch glass baking dish (I use my hand, since mixture can stick to a spoon). Bake at 350?F for 15 minutes. Cool completely.
For pudding, make a paste of the egg yolks, 3 tablespoons flour, 1/2 cup sugar, brown sugar and small amount of the milk in a heavy medium saucepan. In a microwave-safe bowl, heat remaining milk 1 minute. Slowly add milk to the egg mixture and, stirring constantly, cook over medium low heat 10 minutes or until thick (mixture will thicken more as it cools). Remove from heat and stir in vanilla. Pour into medium bowl, then press plastic wrap onto the surface of the pudding, to eliminate a skin. Refrigerate till completely cool, about 30 minutes.
In a medium saucepan, combine cornstarch and 1 cup sugar. Add blueberries and 3 tablespoons lemon juice. Combine well. Bring mixture to a boil and cook a few minutes, stirring occasionally, until thickened. Remove from heat and set aside to cool (mixture will thicken more as it cools).
In a small chilled bowl, whip cream until stiff peaks form. In another small bowl, cream together cream cheese and powdered sugar. Fold in whipped cream.
Spread pudding onto cooled crust. Layer with fresh banana slices that have been tossed in remaining 1 teaspoon lemon juice. Top with cream cheese layer, followed by blueberry sauce.
Refrigerate for 4 hours or overnight before serving.