Abstract: In order to improve the utilization rate of banana resources and promote the sustainable development of the banana industry, the banana multi-nutrient jam was prepared with the raw materials of passion fruit, banana and carrot, and the sensory evaluation was used as the index of evaluation to study the effect of the proportion of raw materials, the adding amount of sugar and the cooking time on the color and sensory score of banana multi-nutrient jam. Then, the processing technology of banana jam was optimized by L₉ (3³) orthogonal test. The results showed that the primary and secondary factors influencing banana multi-nutrient jam were the proportion of raw materials, the adding amount of sugar and the cooking time, and the optimal ratio of jam was as follows: the proportion of added raw materials was banana:passion fruit:carrot =10:4:5, the adding amount of sugar was 13%, and the cooking time was 10 min. The banana multi-nutrient jam processed under the optimal conditions was characterized by bright color, delicate taste, attractive aroma, and rich nutrition, and its sensory evaluation score was 93.6.