Banana flour noodles are processed products of banana length, where in the processing process is fairly easy. Banana flour noodles in the treatment process through several stages of the process of sorting, washing, mixing, molding until boiling. Of these processes are one of the processes that determine the quality of banana flour noodles can be determined from the organoleptic properties of banana flour noodles. The purpose of this study was to determine the effect of the addition of banana flour on the organoleptic quality of banana flour noodles. The study was conducted with three treatments, namely the first treatment process carried out by the addition of 100 grams of banana flour, the second treatment is done by adding 200 grams of banana flour and treatments to three performed with the addition of 300 grams of banana flour. Analysis is conducted organoleptic analysis. The conclusion of this study found that in terms of the parameters of color, flavor, and texture of banana flour noodles that is most favored by the addition of 200 grams of banana flour.