Mix the flour together with the ground almonds and 100g of icing sugar. Chop 140g of butter into pieces and add to the mixture. Rub in using your fingers. Add the lightly beaten egg, stirring with a wooden spoon. Then, work the dough with your fingers until it comes together to form a smooth ball.
Using a rolling pin, roll out the pastry into a rectangleon a floured worktop. Place on a sheet of greaseproof paper and chill for 1 hour in the fridge.
In a bowl, whip 25g of butter and 25g of icing sugar together with thecream cheese until it has a smoothtexture. Set aside in the fridge until firm.
Pre-heat the oven to 180°C. Slice the bananas in two lengthways. Melt 30g of butter in a saucepan. Add 30g of brown sugar and mix together. Add the bananas and cook for 2 to 3 minutes.
Take the pastry out of the fridge. Leaving a 5 cm edge, prick the pastry. Arrange the bananas and fold the edges of the pastry over the filling (see photo.) Sprinkle with brown sugar. Bake for approx. 30 minutes, then leave to cool on a rack.
Sprinkle a few pecan nuts on top. Servewith aspoonful of whipped cream cheese.