Laboratory studies were conducted to assess the ethanol production potential from waste bananas. Over a 10-day ripening period, there was a 9% loss of fresh weight by day 6 and a 15% loss by day 10. Ethanol yields from normal ripe bananas were: whole fruit-0.091, pulp-0.082, and peel-0.006 l/kg of whole fruit Ripeness effects on ethanol yield were measured as green-0.090, normal ripe-0.082, and overripe-0.069 l/kg of green whole bananas. Enzymatic hydrolysis was necessary for maximum yields. Dilution water was nor essential for effective fermentation. Waste parameters of the banana stillage were measured. (C) 1996 Elsevier Science Ltd.