Abstract: This study was conducted to evaluate the physico-chemical and sensory properties of banana flour-sesame paste blends. The experiment consisted of ripe banana flour + sesame paste proportions: 55 +45% (BfBR1), 45 +55% (BfBR2) and 35 +65% (BfBR3), respectively. Sesame paste made from 50% sugar syrup was used as a control. Banana flour-sesame pastes showed a significant (p<0.05) increase in moisture (wb), fiber, ash, fat, protein from 3.33, 3.12, 3.28, 23.27, 11.76 (%) in the control to 5.24-6.42, 3.71-4.73, 4.94-5.12, 23.42-33.56, 11.96-15.89 (%) in the different blends respectively. Similarly Ca, Zn, Fe (db) were increased from 522.94, 2.09, 5.17 mg/100g in the control to 531.75-767.98, 2.27-2.83, 5.37-7.30 mg/100g in the blends respectively. But the carbohydrate content was reduced from the control value of 50.44% to 34.07-49.05% in the various blended pastes. The total phenolic content (mgGAE/g), ferric ion reducing power (FRP) (μmol/g) and phytic acid (mg/100g) contents (at BfBR2 and BfBR3) were increased from control value of 11.16, 15.68 and 164.96 to 11.99-16.19, 16.22-21.88 and 144.41-208.01 in the blended pastes, respectively. Sensory evaluation revealed that the most acceptable paste product for its flavor was obtained from 55% sesame paste higher than the control value. Descriptive sensory analysis revealed that all products had light brown and light yellow color, roasted nutty flavor and sweet taste. Therefore, ripe banana flour-sesame paste blending was found to produce acceptable pastes enriched by protein, ash, fiber, minerals, antioxidant power and phenolics.