Effect of microwave blanching on the nutritional characteristics of banana puree was investigated and compared with conventional water bath blanching method. Two lots of banana puree were prepared using electrical blender. Fully ripe, peeled bananas (cv. Dwarf Cavendish) were blanched in domestic microwave oven for 3 minutes and water bath at 100OC for 8 minutes separately and blended. Banana puree prepared from the microwave blanched banana fruits had high ascorbic acid (6.3 mg/100 g), total soluble solids (18.3 O Brix), total sugars (14.7%), tannins (0.045%), acidity (0.29%) and organoleptic score (7.2) but had low pH (4.64) compared to banana puree prepared from the water bath blanched banana fruits. Enzymatic browning was completely retarded by both blanching treatments. However, non-enzymatic browning had non-significant difference among blanching treatments. Microwave and thermal inactivation of Polyphenol oxidase, Peroxidase and Pectin methyl esterase were also compared.