Prepare the yogurt sauce. In a medium-small bowl whisk the yogurt, 1 teaspoon maple syrup, vanilla and 4 dashes of cinnamon until well combined. Taste and adjust to your liking. Set aside.
For the turnovers, heat a medium-large nonstick skillet over medium heat. Add the coconut oil and swirl to evenly coat, adding more oil if necessary.
While the pan is heating, pour the warm water into a large plate. Soak one wrapper in the warm water for about 15 seconds or until completely soft. Move the softened wrapper to a clean dry service, making sure it doesn't fold over on itself.
Spread 1 tablespoon of peanut butter around the center of the wrapper, leaving about a 1 1/2-inch border all the way around. Place 5 slices of banana on one half of the peanut butter circle. Drizzle 1/4 teaspoon of syrup over the banana slices, then sprinkle with 2 dashes of cinnamon. Carefully fold the wrapper in half, over the half with the banana slices. Fold in half again so you're left with a triangle of sorts. Gently press down the edges to seal. Repeat with the remaining wrappers.
Once the oil is hot, carefully add the 3 turnovers to the pan, making sure they aren't touching. Cook the turnovers about 4 minutes per side, until golden brown and crispy.
Place the turnovers on a warm plate, then drizzle with the yogurt sauce and maple syrup. Top with peanuts. Serve the remaining yogurt sauce on the side.
