Combine cinnamon and banana in a small bowl. Place a heaping teaspoon of banana filling in the center of each wonton wrapper. Brush edges of wrapper with a small amount of water, fold into a triangle, and press edges together to seal.
Brush both sides of each finished wonton with coconut oil (or spray both sides with oil or cooking spray). Place wontons on a baking sheet.
Bake for 8–10 minutes or until corners are browned and crispy.
Coconut Caramel Sauce
Whisk together coconut milk, vanilla, and salt in a small bowl. Set aside.
Combine sugar and water in a small heavy-duty saucepan over medium-high heat. Do not stir! Allow mixture to come to a boil. Once it begins to boil, watch it like a hawk. Eventually the mixture will start to smell like caramel and turn a golden color, then light brown. This will take about 6 minutes. When you see that it’s started to turn brown, slowly pour in coconut milk mixture, whisking constantly and quickly. If the sugar hardens around the whisk, don’t worry; it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more.
Drizzle over wontons and ice cream.
Many supermarket brands of wonton wrappers contain egg, but eggless brands are easy to find at Asian markets. You can also make your own wonton wrappers—here's a vegan wonton wrapper recipe from Food.com.