Moist and tender, flecked with chocolate chips and packed with whole grains and bananas, these whoopie pies are a treat you can feel good about giving to your kids.
Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper.
To make the cakes: In a large bowl, cream together the butter, sugars, and salt until light and fluffy. Add the vanilla, and then the bananas.
The mixture will look curdled; that's OK. Beat in the eggs, one at a time.
Whisk together the flour and baking soda; add to the banana mixture, mixing until evenly combined. Scrape the bottom and sides of the bowl, then mix for 1 minute more.
Stir in the chips and walnuts.
Scoop the dough by the quarter cup for large cakes, and by the tablespoon for small cakes. Allow plenty of space between them.
Bake for 12 to 14 minutes, until the tops spring back when lightly touched with your finger, and the edges are a very light golden brown. Remove from the oven and cool on the baking sheet for 10 minutes before transferring the cakes to a rack to finish cooling completely before filling.
To make the filling: Beat together the cream cheese, confectioners' sugar, and vanilla until smooth. Add just enough milk to make the mixture a spreadable consistency. Stir in the walnuts.
To assemble: Spread the bottom of one of the cakes with 2 tablespoons of the filling. Place another cake on top of the filling, bottom-side down.
Storage information: Store whoopie pies for several hours at room temperature; refrigerate leftovers, covered, for up to 3 days. Whoopie pies are best served at room temperature, so let them sit at room temperature for 20 to 30 minutes before serving.
