Preheat the over to  375°.

In the bowl of a stand mixer, cream together the butter, sugars, and eggs.

Next, add the pure vanilla extract, sour cream, and mashed bananas.

In a separate bowl, add the all-purpose flour, baking powder, baking soda, and sea salt.

Turn the stand mixer on a low setting, and a little at a time, add the flour mixture to the wet ingredients. 

After the wet ingredients have been fully incorporated into the dry ingredients, add the sweetened shredded coconut, chopped praline pecans, and dried cranberries and mix until the ingredients are combined. Do not over mix. Over mixing will result in tough muffins. 

Place the muffin liners into the muffin pan and fill the liners just a smidgin over half-way. Place the muffin pan on the center rack of the 375° preheated oven.

Bake the muffins 20-25 minutes or until a toothpick comes out clean.

Remove the banana bread muffins from the oven and allow them to cool.

Serve.