The average length and diameter of Cavendish banana used for the study were 18.0 and 6.0 cm, respectively, and the average weight per fruit was 174 g. Banana peel flour produced was brownish in colour and green pulp flour was creamy pale-yellow in colour, whilst ripe pulp flour was light brown in colour. All flour had visible dark spots scattering about the flour samples, and presented banana flavour.