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Preheat the oven to 350u00b0F Lightly grease two baking sheets, or line with parchment paper.
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1. 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.
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2. The mixture will look curdled; that's OK. Beat in the eggs, one at a time.
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3. 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.
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4. Stir in the chips and walnuts.
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5. Scoop the dough by the quarter cup for large cookies, and by the tablespoon for small cookies. Allow plenty of space between them.
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6. 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.
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7. 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.
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8. 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.
