Banana fruits are rich in crude fibers, peels of banana as the waste product and also, contained a high percentage of fibers, which is necessary for obesity and diabetic patient.The aim of this present study was to prepare bread formulas by using banana peels with ratios 0, 5,10,15,20 and 25%. Chemical, microbiological, organoleptic of prepared bread formulas were evaluated. The obtained results revealed that banana peels contained the higher value of fibers (12.6%); carbohydrates (71.31%) and ash content (7.93%), while fats (4.21%) and protein (3.95%) were the lowest value. (As g/100g. dry weight basis). Prepared bread formulas contained the higher percentage of carbohydrates (77.73–78.85%), protein (8.57–12.29%), ash content (3.47–6.90%) and crude fibers (2.41–5.27%), while total lipids of banana formulas were the lowest values and ranged from 1.53 to 2.98 (g/100g dry weight basis). Crude fibers and minerals increased as the addition of banana peel powder increased due to addition of dried banana peel powder. Banana peels contained the higher value of minerals, especially potassium (13.7), followed by iron (4.98), magnesium (1.55), phosphorus (0.77), zinc (0.76), calcium (0.50) mg/100 g dry weight basis. Prepared bread formulae contained the higher percentage of potassium ranged (2.2–12.7); iorn (4.4–5.86), phosphorus (2.18–4.62); magnesium (0.90–1.36), zinc (0.23–0.87) and calcium (0.24–0.41) as mg/100 g dry weight basis. Microbiological evaluation showed that, all prepared bread formulae was free from coliform bacteria, and the lowest microbial load and psychrophilic bacteria were in the permissible limits according to the Egyptian standard level. Sensory evaluation showed that, prepared bread formulae were acceptable in color, texture, odor, taste and overall acceptability, especially prepared bread by using banana peels with ratio 5, 10 and 15%.