Skillet Banana Pancake

Preheat broiler with rack 6 inches from heat. Slice 2 bananas in half lengthwise and place, cut sides up, on a rimmed baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 tablespoon sugar. Broil until golden brown, 3 to 4 minutes. Set aside. Set oven temperature to 400°F.

Mash remaining banana in a large bowl. Add eggs, buttermilk, vanilla, and 2 tablespoons oil; whisk until combined. Whisk flour, baking powder, salt, baking soda, nutmeg, and remaining ¼ cup sugar in a separate large bowl. Add mashed banana mixture to flour mixture and stir until just combined (do not overmix).

Heat remaining 2 tablespoons oil in a 12-inch cast-iron skillet or oven-safe nonstick skillet over medium-high. Scrape batter into skillet, gently spreading to edges with a rubber spatula. Reduce heat to medium; cook, shaking skillet back and forth to distribute batter, until pancake bubbles around edges, 5 to 6 minutes. Arrange broiled bananas on top, cut sides up. Bake until pancake is puffed and set, 10 to 15 minutes, rotating halfway through.

Spread coconut chips on a baking sheet and bake until just golden, about 3 minutes. Sprinkle pancake evenly with coconut and drizzle with maple syrup. Serve with whipped cream.