Introduction: Banana is a perishable fruit and rapidly overripe which can cause food waste problems to
occur if not used to prepare other foods. Drying would be useful to overcome this problem by converting
the overripe banana into a value-added product. Therefore, this study aims to evaluate the effect of different
temperatures for foam mat drying on overripe banana puree. Besides, the sensory attributes and acceptability of banana cakes produced will be evaluated. Methods: The overripe banana puree was subjected to
foam mat drying and the dried powder was subjected to banana cake production. Physical analysis,
chemical analysis, and sensory evaluation were carried out for the banana cakes. Results: A significant
different (p