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Banana Whoopie Pies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

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.

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At a glance

10 large or 20 small pies
Nutrition information


Choose your measure:


  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (3 medium to large) mashed bananas
  • 2 large eggs
  • 2 cups King Arthur Whole Wheat Flour, white wheat or traditional
  • 1 teaspoon baking soda
  • 1 1/2 cups chocolate chips
  • 3/4 cup chopped walnuts


  • 1/2 cup cream cheese, at room temperature
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk as needed
  • 3/4 cup chopped walnuts (optional)


  1. Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper.
  2. For the cookies: In a large bowl, cream together the butter, sugars, and salt until light and fluffy. Add the vanilla, and then the bananas.
  3. The mixture will look curdled; that's OK. Beat in the eggs, one at a time.
  4. 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.
  5. Stir in the chips and walnuts.
  6. Scoop the dough by the quarter cup for large cookies, and by the tablespoon for small cookies. Allow plenty of space between them.
  7. 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 cookies to a rack to finish cooling completely before filling.
  8. For 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.
  9. To assemble: Spread the bottom of one of the cookies with 2 tablespoons of the filling. Place another cookie on top of the filling, bottom side down.

Nutrition Information

  • Serving Size 187g
  • Servings Per Batch 10 large
Amount Per Serving:
  • Calories 661
  • Calories from Fat 253
  • Total Fat 28g
  • Saturated Fat 14g
  • Trans Fat 0g
  • Cholesterol 79mg
  • Sodium 299mg
  • Total Carbohydrate 100g
  • Dietary Fiber 6g
  • Sugars 70g
  • Protein 9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.