Step 1

Preheat oven to 325°F. Lightly coat a 10-inch cast-iron skillet with cooking spray. Beat brown sugar, granulated sugar, and butter with a heavy-duty electric stand mixer at medium speed until light and fluffy. Add egg, banana, and coconut extract, beating until blended.

Step 2

Whisk together flour, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.

Step 3

Add 1 cup of the white chocolate chips, flaked coconut, and dried pineapple; beat until combined.

Step 4

Spread mixture evenly in prepared skillet. Top with remaining 1/2 cup white chocolate chips.

Step 5

Bake in preheated oven until golden and set, about 50 minutes. Let stand 15 minutes; cut into wedges. Serve with vanilla ice cream.