Abstract: Bananas biscuits were made with the cake flour and green bananas powder as main material,butter,sugar and so on as accessory material.Using water absorption,chroma value,quality and structure characteristic,sensory evaluation as the index,the processing technology and formula of the biscuits were studied by single factor and orthogonal experiment in this article. The results showed that,the best formula was cake flour 100 g,green bananas powder 25 g,butter 60 g,sugar 50 g,egg 10 g,salt 0.5g,saleratus 0.5g,baking powder 1.5g,whole milk powder 10 g and appropriate water,the baking temperature of the surface was 180℃ and the bottom was150℃,the baking time was 12 min.On this process formula,the bananas biscuits were crisp,rich flavour and yellow- brown,the water absorption of bananas biscuits was 89.32%,the luminance value of L was 55.71,red and green value of a was 9.67,yellow and blue value of b was 24.00,hardness was 1870.89 g,cohesiveness was 0.25,springiness was 0.35 mm,chewiness was 1.26 m J,sensory evaluation score was 88.50.