Banana fruit has a very short post harvest shelf life because of its highly perishable nature. Short shelf life and increased production necessitates development of nonconventional products from banana. To prevent the losses of riped banana drying method was applied to convert raw banana into banana flour by drying the raw banana flakes in tray dryer at 55 C for 6hrs. To make proper use and avoid wastage of banana we have introduced vermicelli with banana flour which is rich in nutrients. This study was carried out to determine the effect of substituting wheat flour with different levels of unripe banana flour in order to make vermicelli blends. The wheat flour was supplemented with UBF at different substitution levels. The study demonstrated that the nutritional quality and functional properties of vermicelli can be improved through supplementation with UBF.