Abstract: Using Dwarf banana, Plantain banana and AAA Group Cavendish with diverse maturities as the raw materials, the contents of their nutritional and functional components were determined respectively, and their processing characteristics were discussed as well. Results showed that during ripening, contents remained constant in protein, fat, ash and potassium of three kinds of bananas, while contents increased in moisture, soluble solids, soluble saccharide, organic acid, dietary fiber and sugar-acid ratio, on the contrary, contents decreased in pectin, Vc, starch and resistant starch. The higher the maturity, the better palatability of bananas was. There was a poor taste in Plantain banana compared to Dwarf banana and Musa AAA Group Cavendish unripe bananas were suitable for banana starch preparation, unripe Plantain banana for resistant starch, and ripe Musa AAA Group Cavendish for banana juice or sauce.