Preheat your oven to 325°F (163°C). Line a muffin tin with paper cupcake liners or grease it lightly with non-stick spray.

1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and vanilla extract. Stir until the mixture is well combined. Spoon about 1 tablespoon of the crust mixture into the bottom of each muffin cup, pressing it down gently with the back of a spoon to form an even layer. Bake the crusts for 5-7 minutes, then remove from the oven and set aside to cool.
2. Prepare the filling: In a large bowl, beat the cream cheese, sour cream, and sugar together until smooth and creamy using an electric mixer. Add the egg and vanilla extract, and mix until fully combined. Stir in the mashed banana and shredded coconut until well incorporated.
3. Assemble the cheesecakes: Spoon the cheesecake filling over the cooled crusts, filling each muffin cup nearly to the top. Smooth the tops with a spatula to make them even.
4. Bake: Bake the mini cheesecakes for 18-20 minutes, or until the filling is set and lightly golden on top. The centers should still be slightly jiggly. Let the cheesecakes cool in the tin for 10-15 minutes, then transfer them to a wire rack to cool completely. Once cool, refrigerate them for at least 2 hours to allow them to firm up.
5. Toast the coconut: While the cheesecakes are cooling, toast the shredded coconut by spreading it out on a baking sheet and baking it at 350°F (175°C) for about 5 minutes, stirring halfway through, until it’s golden and fragrant. Keep an eye on it to prevent burning.
6. Top the cheesecakes: Once the cheesecakes are chilled, sprinkle them with toasted coconut. You can also add a slice of banana or a dollop of whipped cream for extra decoration.
7. Serve and enjoy: Serve chilled and enjoy the tropical flavors of these mini banana coconut cheesecakes!