Preheat the oven to 180 degrees C. Grease 12 muffin cups, or line with muffin liners. Sift the flour, baking soda, and salt together in a bowl; set aside.
Beat the bananas, butter, and sugar with an electric mixer in a large bowl until smooth. Beat in the egg, vanilla and bourbon. Mix in the flour mixture until just incorporated. Fold in the coconut and chocolate bits, mixing just enough to evenly combine. Put the mix into the muffin cups - about 3/4 full in each one.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 25 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.