Preheat the oven to 375°F.

In the bowl of a stand mixer, cream together 1 1/2 sticks of softened butter, 3/4 cup of granulated sugar, 1/4 cup of light brown sugar, and 2 eggs.

Next, add 2 tablespoons of pure vanilla extract, 1/2 cup of sour cream, and 1 1/2 cups of mashed bananas.

Add the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of sea salt to a separate bowl.

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

After the wet ingredients have been fully incorporated into the dry ingredients, add 1/3 cup of sweetened shredded coconut, 1/2 cup of chopped praline pecans, and 1/2 cup of dried cranberries, and mix until combined. Do not over-mix. Over-mixing will result in tough muffins.

Place the muffin liners into the pan and fill them just a smidgen over halfway. Place the muffin pan on the center rack of the preheated oven at 375 °.

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

Remove the banana bread muffins from the oven and let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Serve.