Abstract: In order to establish the processing technology of banana powder, effects of three spray drying technological parameters, namely inlet air temperature, drying air flow rate and compressed air flow rate, as well as drying aid content, on spray drying of banana powder were analyzed by Box-Behnken response surface methodology. Results showed that the productivity was highest and reached 44.28% under the optimal processing parameters of the inlet air temperature 170.0℃, drying air flow rate 36.08 m3/h and compressed air flow rate 489.70 L/h, with 60% maltodextrin and 1% gum arabic were used as drying aid, and the qualities of the product were good. Thus it can be concluded that it is possible to produce banana powder efficiently with the technology of spray drying.