This thesis investigates the proximate composition, antioxidant activity, and probiotic viability of smoked banana probiotic leather. Four samples were subjected to the proximate analysis, which included measurements of moisture, ash, protein, fat, and carbohydrate content: the non-smoked banana control (NSBC), smoked banana F1 (SBF1), smoked banana F2 (SBF2), and smoked banana F3 (SBF3). According to the findings, all samples had moisture content below 20%, with SBF3 having the greatest moisture level (3.36%) and SBF1 having the lowest (1.50%). SBF3 had the greatest ash content (0.46%), although there was a considerable variation in the ash content. The protein composition of the smoked and control samples varied significantly, ranging from 1.82% to 2.80%. The fat content remained low across all samples, while fiber content varied slightly, with SBF1 having the highest fiber content (4.17%). There were significant differences in the antioxidant activity between the samples, as determined by the DPPH radical scavenging activity, with SBF2 and SBF3 exhibiting higher activity. The product's antioxidant qualities may be strengthened by the smoking process and the addition of probiotics. There were no discernible variations between the groups in the probiotic viability ANOVA results, suggesting that Lactobacillus acidophilus was consistently viable throughout samples. This constancy is explained by the probiotic strain's stability and the homogeneity of the coating procedure. According to the study's findings, smoked banana probiotic leather can provide improved antioxidant qualities and nutritional advantages while preserving Lactobacillus acidophilus's viability. To further enhance the product's quality and health advantages, future studies should concentrate on refining the formulation and processing methods. According to the research, smoked banana probiotic leather has the potential to be a useful meal with a number of health advantages.