Banana Cream Cheese Whoopie Pies

Packed with good grains and bananas, this is a great afternoon treat for kids.  

Since bananas can vary in moisture, it would be best to test-bake two scoops of the batter to make sure it comes out properly. If the pies are too flat, add another 1/4 cup flour to the remaining batter.

Banana Cream Cheese Whoopie Pies

Ingredients:

• 1/2 cup softened butter
• 3/4 cup granulated sugar
• 1 tablespoon dark molasses
• 1/2 teaspoons salt
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed bananas (3 medium to large bananas)
• 2 large eggs
• 2 cups whole wheat flour, white wheat or all-purpose
• 1 teaspoon baking soda
• 1 1/2 cups chocolate chips
• 3/4 cups chopped walnuts

Filling:

• 1/2 cup soft cream cheese
• 3 cups powdered (confectioners) sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk, as needed
• 3/4 cups chopped walnuts

Instructions:

• Oven Temperature: 350 degrees F
• Cooking Time: 9 -14 minutes
• Makes: 20 small Whoopie Pies (40 individual), or 10 large Whoopie Pies (20 individual)

Preheat oven to 350 degrees F. Line baking sheets with parchment paper, or lightly grease.

Cakes:
Beat together the butter, sugar, salt until light and fluffy. Add the molasses, vanilla and then the bananas. The mixture will look curdled; that's ok!

Beat in the eggs one at a time, making sure to scrape the bowl after each addition. 

Whisk together the flour and baking soda; add to the banana mixture, mixing until everything is evenly combined. Scrape the bottom and sides of the bowl, then mix for 1 minute more. 

Stir in the chips and walnuts.

Scoop the batter onto the prepared baking sheets in 2 tablespoons measurements, or, with a #30 cookie scoop (scant 1/4 cupful) for large pies. Scoop by tablespoon for small pies. Leave about 2" between cakes.

Bake for 9-11 minutes for smaller pies, 12-14 minutes for larger pies, until the edges are set and a light golden brown, and they spring back when lightly touched.  Remove the whoopies from the oven and let cool on the baking sheets for 5-10 minutes, then transfer to a cooling rack and let cool completely before filling.

Filling:
Beat together the cream cheese, powdered (confectioners) sugar, and vanilla.

Add just enough milk to make the mixture a speadable consistency. Stir in the walnuts.

Spread the flat sides of half the cakes with a thick layer of filling (about 2 tablespoons for the large pies). Top with the remaining cakes, flat side down.