Banana peel flour is high in dietary fibre and can be used in bakery products; however, it often results in low consum- er acceptance due to poor sensory properties. This study aimed to produce wholemeal bread which included banana peel flour with improved sensory characteristics. Six treatments were employed: control, increased sugar, increased fat, increased water, prolonged fermentation time, and use of food conditioner. Two treatments yielding bread with the most optimum physical characteristics were increased water and prolonged fermentation time. Wholemeal bread produced with prolonged fermentation time resulted in satisfactory sensory acceptance without detrimental effects on its fibre content.